Here’s What Your Tomato Sauce Is Missing
Tomato-based pasta sauce can be incredibly simple or very complex. Whether you’re preparing the Marcella Hazan 3-way sauce or the rich bolognese, it’s all about creating the perfect balance of flavors. Tasting, tweaking, and re-tasting are key, as are the small lineup of extras you can add to bring something special.
Here are my favorite things to add to tomato sauce when it needs a little touch-up, whether I’m starting from scratch or adding a store-bought jar:
If you miss minds
Add anchovy paste, fish sauce, or parmesan cheese. (You can also add parma peels, but try to add them early.) All three of them bring out the zesty taste your mouth craves. You can also add tomato paste, but brown it first. Already have a saucepan full of sauce? No problem, fry a tablespoon in a separate skillet, adding fresh herbs or a little onion if desired. Then, when it turns brick red, remove the frosting in a 1 / 4–1 / 2 cup wine skillet (depending on how much wine is already in your sauce), let some alcohol burn, and pour it into the sauce.
If this feeling of a little note
Add some fresh herbs like basil, oregano, thyme, or parsley. Also, never underestimate warmth; Red pepper flakes add a bit of flavor to the dish and help get rid of the greasy flavors. Plus they just make it look the right way.
If the tomato flavor doesn’t shine
Add a pinch of sugar. I realize this is a very controversial thing, but if your tomatoes just don’t shrink to their sweet, boiled glory, I think it’s perfectly okay to “cheat” a pinch or two of sucrose. Sugar also suppresses any bitter tastes that may be left in the pot from burnt ingredients. If this sounds completely disgusting to you, you can also pre-fry any low-quality tomatoes under a broiler to caramelize their sugar before adding them to the pot.
If it tastes heavy and boring
Pour in some wine. Ideally, wine should be added early, but it can also be added as a flavor enhancer at the last minute. Both red and white can add a strong fruity flavor, depth, and a touch of acidity to a sauce. If you don’t have wine or don’t want to use it, balsamic or red wine vinegar can give similar, though not identical, results.
If he needs a little body
Both butter and cream work, but dairy products can dull bright herbs and other flavors. A cup of pasta water – especially if it’s very high in semolina – can make your sauce thicker and creamier without any dairy.
Also, don’t underestimate the strength of the finish . A little rain of good olive oil, a few flakes of really good salt, and even more fresh herbs can complete your pasta with a little last minute balance.