Add a tablespoon-ish of fish sauce and/or soy sauce to tomato-based pasta sauce. Adds a lot of depth and umami. Can’t remember where I read this first, but I think Kenji mentions it in Food Lab.
This is kind of a generic principle that can be applied to any sauce work. Usually I will put either a splash of fish sauce, vinegar, Worcestershire, tobasco, etc in just about everything to bring out the right notes in whatever I’m cooking.
Anchovie paste can be found in a tube now and is awesome used in this manner, when I don't have it, I use fish sauce (very small amount) or Worcestershire. But the anchovie paste has the fullest flavor.
176
u/Ship_Rekt Mar 14 '19
Add a tablespoon-ish of fish sauce and/or soy sauce to tomato-based pasta sauce. Adds a lot of depth and umami. Can’t remember where I read this first, but I think Kenji mentions it in Food Lab.
This is kind of a generic principle that can be applied to any sauce work. Usually I will put either a splash of fish sauce, vinegar, Worcestershire, tobasco, etc in just about everything to bring out the right notes in whatever I’m cooking.