How to add a little "je ne sais quoi" to tomato-based (saucy) dishes

[QuimReaper]

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?

Bizarrely I’ve been waiting to share an addition I’ve found that makes everything a bit more tomatoey depth! It’s sundried Tomatoes. Just chop up a few and and them in. Also balsamic.

I’m assuming wine is a given?

Sounds revolting but a dash of fish sauce (Chinese supermarkets etc stock). Smells rancid, but a little splash of it makes the world of difference.

A splash of red wine vinegar.

Red wine vinegar!

Red wine. Bay leaf. Or Balsamic vinegar.

Anchovy paste and balsamic vinegar, are regulars here, and I often add some smoked paprika for a bit of umami depth of flavour.

I sometimes finish with a little truffle oil for a smooth richness.

Some fab ideas on this thread!

Couple of squares of dark chocolate- grated into the sauce whilst it’s simmering

I generally add a wee bit of sugar if I'm using cheap tinned tomatoes or passatta. If it's an Italian sauce I often chuck in half a teaspoon of fennel seed too, adds a certain something.

Capers, Very Lazy chilli or olives. My other go tos have already been mentioned.

Ground cinnamon and cloves go really well with tomatoes

Pesto - dollop or two

Dash of Cinzano Rosso

Cumin

Yes to Marmite!

Pingu oh yes absolutely!

Peonies I have been petitioning Ocado to stock it but to no avail yet. It's a small London based brand, don't suppose you're in London? If so I can point you to some. I warn you though, your waistline will never be the same

These are great ideas, thank you all! I'm probably going to end up trying them all out at the same time and ending up with something with such "depth" it's completely inedible...!

Mushroom ketchup or/and balsamic glaze

Italians use a obscene amount of really good olive oil (like a cup for jar of passata) and huge amounts of salt and the sauces taste amazing. Otherwise a parmesan rind, particularly for slow cooked sauces.

I've seen recipes for vinegar plus red wine so I use old half-bottles of red wine which I do find give more umami than opening a fresh one. This would of course assume you don't finish the bottle... 😉

I came on to say anchovies too. I don't use a paste, just some from a tin. I add them when I would add garlic and they sort of melt and disappear. I only use part of a tin then freeze the rest. They're really easy to add straight from the freezer as they don't freeze completely hard because of the oil content.

Squeeze the juice of half or a whole lemon through it really lifts tomato dishes.

Smoked paprika adds another dimension, particularly if it is a more basic dish.

Roasted red pepper and/or sun dried tomato are brilliant store cupboard ways to pep up a tomato sauce.

And of course a sprinkling of sugar (as per Raymond Blanc!)

Lastly try to use whole tomatoes (plum or even better cherry) rather than chopped when buying tins. If using fresh try roasting with garlic and herbs and then blitzing down (you can include the vine). :)

Another vote for marmite!

Anchovies. It's a miracle worker.

DippyAvocado, tell me more about this freezing of tinned anchovies!

Do you put an opened tin in a bag or something? The thought of spillage in the freezer...

Definitely red wine vinegar and half a teaspoon of sugar.

Mushroom ketchup

Cook onions in olive oil and butter for a long time over a low heat, until they're golden and unctuous. Add in garlic 10 mins before this. Turn up the heat a bit and add Splash of balsamic vinegar and a glug of red wine. Let the alcohol cook off. I used tinned whole plum tomatoes as the quality is better but the price the same as chopped. I usually stick a knife in the tin and chop it that way. Stick 2 tins in with a spoon of sugar. Cook for ages on low.