Hey all,
so sauces is something i'm trying to learn. i've made quite a few tomato based sauces and most of the time you can still get a strong tomato flavor...i'm trying to learn how to tame that flavor. Is the trick to try to have enough ingredients to counter that flavor and equal the amount of tomato?
for example if i have 2 cups of tomato sauce to start with...should i try to get atleast 2 cups of other counter ingredients such as brown sugar, molasis, worsty sauce, chick broth, etc....?
thanks in advance
so sauces is something i'm trying to learn. i've made quite a few tomato based sauces and most of the time you can still get a strong tomato flavor...i'm trying to learn how to tame that flavor. Is the trick to try to have enough ingredients to counter that flavor and equal the amount of tomato?
for example if i have 2 cups of tomato sauce to start with...should i try to get atleast 2 cups of other counter ingredients such as brown sugar, molasis, worsty sauce, chick broth, etc....?
thanks in advance