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Old 04-12-2005, 09:37   #17
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Originally posted by Garweh
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.
oh yeah, i ALWAYS get the tomato paste goin' with the garlic and spices BEFORE i add the tomato sauce. then i get that goin' a little before i add my water.

and that's why i add a good pinch of sugar to cut the acidity as well.
I may be wrong, but I'm not wrong long.
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