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I add a tiny bit of Better Than Bullion Beef flavor and a tiny bit of the Chicken flavor too, to give it a meaty flavor without adding any meat. And always always always add olive oil.
Thanks for the sauce tips
I keep a tube of anchovy paste tomato paste in freezer to dress up tomato sauce also a blogger I follow recommends keeping a jar of pesto in freezer to use when you want basil flavor works well. Costco has a pesto great price size she recommends also selling the pricer sauces that you recommended I’m going to try tonight. Cafe surcasine is the blog.
All good ideas and I’ve done the garlic and wine ones but honestly at that point just open a can of San Manzano tomatoes do the same thing and you have a much better sauce In essentially the same time.
I sauté carrots, garlic, celery and onions in some butter when done add the jarred sauce. Delicious
I take a jar of Rao’s and add a tablespoon (or two) of El Paso Medium Salsa – for a bit of heat – and then a tablespoon of butter. Sometimes I’ll add some mushrooms to the mix. I wind up with a tomato-y, somewhat spicy, smooth concoction. BTW, some torn-up fresh basil doesn’t hurt.
Since I love basil, I add a Tbsp or two of dried, garlic powder and always, ALWAYS rinse out the jar with a splash of red wine and dump it in, too.
YES! Basil cures all!
All good ideas. Worcestershire sauce is another option for umami.
Jarred sauces are almost always too thin so I add a small can of tomato paste to thicken, adding extra herbs as needed for balance.
All of the above work well when I’m trying to improve any jarred sauces that aren’t mine. Recently I’ve been using anchovy paste in place of tinned anchovies to add umami without offending those who don’t like anchovies.
Like the anchovy paste and the tomato paste idea