Our favorite quick and easy tips (from deglazing and seasoning to adding meat) for elevating any jar of tomato sauce.
At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.Pasta and convenience: two things that tend to be naturally aligned.
But for all the instances in which it'd make just as much sense to forgo a supermarket brand of premade sauce, there are still times when you might enjoy popping the top off a ready-to-eat sauce and modify it in one way or another. There are few absolutes in life. Keep in mind that when you add the fresh herbs will depend on the herb and the flavor you want. Simmered for longer, delicate herbs like basil and parsley lose some of their freshness in exchange for a deeper infusion, whereas adding them towards the end of cooking or off the heat keeps things lighter and brighter. Woodsy herbs like rosemary, meanwhile, require some simmering time to extract their flavor compounds, but if left too long can end up making the sauce unpleasantly piney or menthol-y.
Canada Latest News, Canada Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
A ‘Top Chef’ star is bringing dessert-in-a-jar to EmeryvilleFabio Viviani’s Jars will offer, yes, jarred containers of tiramisu, blackberry pie and honeysuckle cake.
Read more »
Grilled cheese and tomato soup is Campbell's 1st-ever, limited-edition flavorComfort in a can? Campbell's releases it's first-ever grilled cheese and tomato soup flavor.
Read more »
Chinese Tomato & Egg Dough Drop Soup (Geda Tang) Recipe on Food52Small, hearty dumplings make this simple soup—a variation of the Chinese favorite, tomato and eggs—deeply satisfying. Perfect for a weeknight, it comes together in a matter of minutes.
Read more »
Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa)This dish of poached eggs set in a hearty paprika-scented stew is deliciously messy. To give his recipe a flavorful kick, chef Michael Solomonov adds harissa, a Tunisian red chile pepper paste.
Read more »
Roman-style Chickpea and Tomato Soup With BulgurThis soup was inspired by ceci or chickpea soup that I first ate in Rome in a busy café on Via del Gesù. It was redolent of garlic and rosemary, brothy and flecked with tomatoes and a few tiny pasta bits. This version replaces the pasta with bulgur, which gives the soup an addictive chewy texture.
Read more »
Where to get the best tomato pie in PhillyTomato pie is deceptively simple; these 14 spots do the Philly classic best
Read more »