.dashandbella's jammy tomato sauce is a hands-free miracle.
Unless you *want* to dirty a cutting board because it's pretty.
A few hours later, what started as a loose pool of acidic and bright and punchy ingredients has become a tightly woven, entirely new sauce: sweeter, more savory, and jammier—both in stickiness and intensity—than tomato sauces you’ve had before. It turns out there are some fun-fact reasons for that, beyond just good ingredients and getting the time to do good work.
There are the classic flavor-improvers of reduction, caramelization, and Maillard reaction going on , as all sloshiness bubbles away and leaves a more concentrated, complex base. In other words, with a little heat over an extended period of time, long-cooked tomatoes have evolved to a higher form.
This is the sort of food science that sticks with me, and helps me remember that my steak would respond really well to
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