So tonight, I'm going to make a tomato sauce. I've already thought of three herbs to add, but I want to add a fourth, so which would be most appropriate?
Anyway, on topic, I'd go for thyme. Just because...
However, when I make my own tomato sauce, with pasta, I just use basil. Sprinkle a bit in as it cooks, and then sprinkle some on top when I serve . Though I do my own tomato sauce from fresh, I just blanch some tomatoes, chop them up, and mix them in a wok with sauteed onions and garlic. Then leave it to simmer for roughly an hour, or until it becomes a sort of thick paste-like sauce. I recommend sauteeing the onions in melted butter rather than oil, it really brings out the flavour a lot more and tastes really nice
EDIT: Dammit, ninja'd on the song by fix_the_spade. If that is his real name...
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