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Posted on 8/18/13 at 7:35 pm to OTIS2
Alcohol in the form of wine or vodka, causes the tomatoes to release some flavors that are only alcohol-soluble - you won't get that flavor any other way.
Also, through experimentation, I figured out what makes Mandina's red gravy so rich and tasty. They cook it a loooong time. If you like that style cook it 4-6 hours on low and add a little sugar.
ETA: Also a lot of New Orleans Sicilian recipes call for frying the tomato paste for a while to caramelize the flavors.
Also, through experimentation, I figured out what makes Mandina's red gravy so rich and tasty. They cook it a loooong time. If you like that style cook it 4-6 hours on low and add a little sugar.
ETA: Also a lot of New Orleans Sicilian recipes call for frying the tomato paste for a while to caramelize the flavors.
This post was edited on 8/18/13 at 7:39 pm
Posted on 8/18/13 at 7:53 pm to OTIS2
It was excellent...had two big plate fulls...everyone enjoyed it...and a lot left over
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