Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

  • IninewCrow@lemmy.caEnglish
    3·
    8 months ago

    The other secret ingredient is … time

    Often I’ll make something and it doesn’t quite taste that great immediately after making it … especially tomato based recipes

    Then when you let it sit for a day … it tastes a whole lot better the next day.

    • frickineh@lemmy.world
      3·
      8 months ago

      True. A lot of sauces are the best in leftovers, but every time, I’m like, “no, this doesn’t taste right, it’s not good, mom taste it and help me,” and then she’s like, “yeah dummy, it’s been on the stove for 5 minutes, give it some time.” I’m not patient.

    • ryathal
      2·
      8 months ago

      Tomatoes are shy and take time to work into a dish. That’s why I like to have my sauce simmering before I start the water when making pasta.