I read a tip here recently to add a splash of white wine vinegar to "white" dishes (like leeky soups etc.) at the end of cooking to give it a little something extra, and it really does work.
Is there an equivalent for tomato-based dishes? In the last couple of weeks I've made a beef stew and a sausage one in my slow cooker and they've been "fine" but somehow lacking in depth. Maybe a bit acidic, I'm not sure. I find the same thing with ratatouilles, although I tend to be heavy-handed with herbs in that so it's not so much of a problem. Is there a similar hack for tomatoey dishes? Maybe Lea & Perrins?
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Food/Recipes
How to add a little "je ne sais quoi" to tomato-based (saucy) dishes
55 replies
QuimReaper · 19/06/2019 13:51
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