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Tomato and Garlic Pasta

Reviewed: May 13, 2014
Great; light with plenty of authentic flavor. I substituted puree for the paste; I've found that the paste has a harsh flavor that you must overcome; not so with puree. You have to use four times as much, but you will be rewarded. The less you simmer the sauce, the fresher it will taste. still the simmering thicken the sauce - you pick it - what you smell is the flavor leaving the sauce. (Options: a small amount of well shopped onions will sweet the sauce as will pureed carrots).
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Exquisite Pizza Sauce

Reviewed: Mar. 26, 2012
Tomato based sauces provide maximum natural flavor when least cooked. Essences disipate during cooking, especially when tomatoes are concentreated into paste, casusing a perminant loss of the natural flavor. consider using the tomatoes in their most natural state, ground, diced, light puree, etc. Mix the tomato, spices, and cook only enough to being out the flavor, and comingle them. Dry soices take longer to release flavor than fresh. A bit of carrot puree, and a pinch of salt adds sweetness, as does onion. Saute the galic briefly to infuse the garlic flavor throughout the olive oil, if you use fresh onion, put those in the oil until they turn translucet, then add the garlic. The oregano, parmisan, and basel (fresh preferred). You will be surprised at the fresh flavor. The pizza dough is the skeleton, the mozzt is the skin, and the sauce is the bolld. Chow (excuse my spelling, please)
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Negroni Cocktail II

Reviewed: Sep. 10, 2011
Acquired taste for the campari. I drink a perfect negroni: split the vermouth: 1/2 sweet, 1/2 dry. Enloy.
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