i make tomato sauce for pasta according to the recipe of mario batali. he advised to refrigerate the tomato sauce untill the time the readers use.
which one is more fresh and delicate? a refrigerated jar of tmato sauce or just rightly finished tomato sauce in time to mix with fully boiled dried pasta at al dente?
does refrigeration develope the sauce's taste a bit diffrently?
if the refigerated suace is cold, should i reheat only the sauce in aside, and then pour in saute pan with sizzling olive oil on top?
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