This simple maneuver will bring your pasta sauces and soups to the next level.
, particularly how you can get the most flavor out of them and make all of the dishes containing them taste ten times better.cooked, just not to the point or with the method that we’d like them to be.
When tomatoes are canned, they get soaked in hot tomato juice, sealed, and then heated to kill any potentially harmful organisms.This is why canned tomatoes still have a raw tomato flavor to them. They sit in tomato limbo, somewhere between cooked and raw. The sugars in the tomato aren’t developed, and they taste pretty watery.
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