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Old 04-12-2005, 07:37   #15
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Join Date: Aug 2002
Location: Upstate New York
Posts: 525
One excellent addition to the above recipe would be to caramelize the tomato paste. By sauteeing the tomato paste in the oil, the "maillard" reaction occurs in which the sugars caramelize. The tomato paste should be sauteed until it turns a mahogany color. This will add sweetness to the sauce and also reduce the acidity. I aso usually caramelize my chopped onions and carrots (when I use them).
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