I'm on an intensity over complexity trip.


My pasta sauce used to be tomatoes, onion, garlic, chili, marjoram, oregano, red peppers, red wine, balsamic vinegar, olive oil and seasoning, cooked up in a pan. It was OK.

Now it's tomato, garlic, chili, olive oil, seasoning. Roasted down and reduced in an oven and it has a sweetness, intensity and clarity that makes a simple pasta dish special imo.

I may be a bit evangelical on the subject ;)
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:28, 1 reply, 16 years ago)

I've encountered similar things when making tomato sauces
it's all about using decent ingredients and long enough cooking times
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:38, Reply)