Tell me your favourite personal cooking tip. Mine: keep parmesan rinds and simmer them in tomato sauces/stews.
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You probably know know this already but Marcella Hazan’s tomatos sauce recipe: 1 can whole peeled San Marzano tomatoes, I stick of butter, I large onion cut in half. Cool it all together for an hour low heat. Crush tomatoes as you go. Discard tomatoes when done. Heaven!
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Quite right. - they undergo a chemical thing which impacts on flavour. So beware of supermarkets which store them in fridge too - they corn ready zapped.
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