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Article: KITCHENDETECTIVE Ribs create rich tomato sauce: ; Canned tomatoes work just fine
- Article from:
- Charleston Daily Mail
- Article date:
- June 14, 2000
- Author:
CopyrightCopyright 2000 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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MOST tomato sauces are best prepared quickly so that the fresh,
acidic flavor of the tomatoes doesn't become dull and flat. This
goes for sauces made both with canned and fresh tomatoes. However,
there is an exception to every rule, and when preparing a tomato
sauce with meat, long cooking serves two purposes: it provides a
method for cooking the meat while it gives the sauce time to absorb
its flavors. This is one time when long, slow cooking makes a
superior tomato sauce.
The first question was which type of meat is best. Oxtail was
rich but not very meaty, pork spare ribs were good, country style
pork ribs were meatier than spare ribs but not as flavorful, pork
loin chops were dry, and ...