1079
this post was submitted on 13 Jan 2025
1079 points (98.9% liked)
Not The Onion
12731 readers
1992 users here now
Welcome
We're not The Onion! Not affiliated with them in any way! Not operated by them in any way! All the news here is real!
The Rules
Posts must be:
- Links to news stories from...
- ...credible sources, with...
- ...their original headlines, that...
- ...would make people who see the headline think, “That has got to be a story from The Onion, America’s Finest News Source.”
Comments must abide by the server rules for Lemmy.world and generally abstain from trollish, bigoted, or otherwise disruptive behavior that makes this community less fun for everyone.
And that’s basically it!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Ohh right, I didn't think about how acidic tomatoes are. I love tomatoes, but some of the people around me get absolutely horrible stomach pains apparently.
Anyway, we make tomato based sauces at home, but never have we simmered anything for several hours like that cooking scene in Goodfellas. Should I? Would it be significantly better?
It depends what you’re going for. There are a lot of classic long simmered tomato sauces, they are a different thing than fast cooked ones though. Long cooked ones tend to be more mellow and complex, but lose some of the acidic zing, adding a bit of vinegar or wine at the end can bring that back though.
Just don’t make them in a cast iron, not only will the strip the seasoning, they will also absorb some iron, great if you have an iron deficiency, but it can make the sauce taste a bit metal-y.
Oh you've got no idea how good tomato sauce can get then! It's also great for making huge batches so you freeze most of it for later.
Hmmmm I have some bad ideas now, thanks!