Tell me your favourite personal cooking tip. Mine: keep parmesan rinds and simmer them in tomato sauces/stews.
Interesting sugar tio: what’s the rationale?
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I guess it's part personal preference- I find puree can be unpleasantly metallic tasting if cooked without a spoonful of sugar- and partly a time saver; you don't have to let it 'cook out' at all
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Somewhere in a
@NigelSlater recipe he says let purée cook in olive oil for a minute or two to avoid bitterness before adding anything else (eg stock/passata), so this is an alternative to sugar. My other tip: whatever the recipe says, always add double the amount of tomato purée - Show replies
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Canned tomatoes do best with a bit of sugar in a sauce (I think it's to do with the timing of harvesting for canned stuff). Also, a teaspoon of vanilla really adds to tomato based sauces, I use a cheapish sugary one so it does both jobs.
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Adding a half teaspoon of sugar when cooking with tinned toms cuts out the acidity.
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