How to Make Amazing San Marzano Tomato Sauce - The First Recipe I Ever Learned
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- Опубліковано 21 тра 2024
- The first recipe my mom ever taught me was this sauce when I was 8 years old. It's simmered for hours to develop a rich depth of flavor. We use authentic San Marzano tomatoes and a few Italian tricks to make it the best it can be! It's the perfect sauce to serve with your favorite Italian dishes. From my family to yours.
RECIPE LINK: asimplepalate.com/blog/san-ma...
INGREDIENTS
8 cloves minced garlic
3-4 Tablespoons extra-virgin olive oil
4-5 28oz cans San Marzano Peeled Tomatoes (with juices)
2-3 tbsp Amore sun-dried tomato paste (amazon link amzn.to/3V8CL9I)
1/2 tsp (each) salt & black pepper
3 Tablespoons fresh basil
2 teaspoons fresh oregano
TOOLS I USE
Chef Knife: c.c8.io/FQYajao
Sauce Pot (similar): amzn.to/4buCjbN
My Food52 Shop: c.c8.io/iy5rwj2
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#tomatosauce #marinara
We didn’t get a chance to serve this with pasta in the video because real life happens, and I had to run to coach figure skating lessons! If the amount of garlic scares you, that’s okay - lessen it and add a small yellow onion if you prefer (just use less garlic if you do). Rather than chopping the aromatics, you can also add them whole and discard them at the end. Don’t forget to salt to taste at the end. :) Enjoy!
In our house that's actually a light garlic day. 😅 Carry on, and no worries.
@@EnlightnMe48lol so glad to hear it - there is no such thing as too much garlic in my world 😉
@@Asimplepalate I rinse the cans a little. Goes good; mixed w/beer.
Love the way you explain everything at an easy to follow pace and speak so clearly with so many excellent tips. Besides your mother's tutoring, you must have gone to culinary school. Keep up the good work.
That means so so much, I appreciate it! 💛 and no culinary school. I am constantly cooking, and learning from relatives, and others - but hey I appreciate the compliment:)
You are lovely….the way you explain everything to a tee. Keep that style.
so kind, thank you so much!
I am definitely going to try this! Exactly the recipe I was looking for. Thank you.
I always use San Marzano's in my sauce. 1 29 oz. can with 2 cans of sauce/crushed. I do use 1 onion with 4 cloves of garlic and add wine and a carrot. Once a month and my people love my food!
Love to hear it!
You use 1 can of San Mariano’s with “2 can of sauce/crushed”. What kind?
@@olegbb I like Hunt's sauce and crushed tomatoes. 1 can each. Hunt's always tasted a bit sweeter than the others.
Thanks for sharing this recipe, looks amazing, I'm definitely going to try it! 🌷
Btw, your demonstration and teaching style is so warm, clear and concise… in short just wonderful… don’t ever lose that aspect. ❤
I really really appreciate it. I don't plan on changing 💛
We grow very good San Marzano tomatoes in West Ohio but for sauces and paste I’ve found the local grown Romas and Amish paste tomatoes to be superior in flavor and texture.
That little girl is stealing my heart. ❤ love this recipe. I’m going to try the carrot.
Love your recipes...going to make the meatball one today & I also appreciate the written recipe under the video!
Thank you so much! I hope you love the meatballs💛
@@Asimplepalate I'm making the sauce now!
So exciting! hope you enjoy it!
Looks great
Bravo! I've been making marinara sauce for many years. My Italian friends tell me we use too much garlic. I'm with you. The more the merrier. I use at least 5 or 6 cloves. I add a good passata puree instead of paste. The sauce will thicken without the paste. Always at least two carrots to offset the acid. Never sugar. Herbs near the end as you do. Great recipe...done the right way!
It looks great! One thing I like to do when cooking spaghetti sauce is to cook it in the oven, not the stovetop, you get far more even cooking and you are far less likely to have the sauce burn on the bottom of the pot.
Love that!! Cooking in the oven is definitely something I want to try thanks for sharing!
Your sauce looks amazing. Cute little cousin and you can tell she loved your sauce. Also, love how you honor your Mother, she must feel proud😊
That means so much, my mom taught me how to cook so I’ll always mention her a lot💛 and yes Victoria ended up eating bowls of sauce after this video 😂 and keeps asking for more when she comes over.
this is awesome, thank you very much....much love.
Great video and description. I look forward to trying this recipe in the near future.
I appreciate it!
Nicely done. Thank you.
I’m really liking your channel! This sauce looks delicious. You having a soothing, articulate voice that l could listen to for hours. I like how you include stories about your mom and family, it inspires a feeling of being home again. I love your kitchen too! You’re doing a great job, plus you’re easy on the eyes😏 ❤️
Haha thanks for the compliments and feedback! I truly appreciate it.
Your Mom and Aunt taught you well. You know all the tricks my Mom learned from my Dad and Nonno. Mom could not boil water when she married my Dad. There are many Nonnas like yours who don’t add onions( “ Hey Vinny, don’t add too many onions…” , Paul Vario( Paul Sorvino) said to Vinnie( Charlie Scorsese ) in Good Fellas ).Some Nonnas add sugar, others like mine add that carrot. You are not the only one to add the oregano at the end to prevent bitterness . I have to try your trick with the Amore tomato paste. Henry Hill(Ray Liotta) makes a point in making his brother Michael stir the sauce in the movie( and his cook book).
I really appreciate it!! I've had a lot of wonderful cooks in my life to learn from. Love the Good Fellas quote :) Sun-dried tomato paste is worth a try - but totally not essential for a great sauce!
Ok this is my new favorite channel. Please don't stop posting!
I really appreciate that, new video goes up today💛
Thank you, dear lady, for emphasizing the supreme importance of D.O.P. Sincerely appreciated. Bless you.
Appreciate it!
I do diced carrots in the oil, then onion and then diced celery. Once brown, add tomatoes. I also like to purée after simmering.
That's an Italian soffritto for ya. I've been wanting to try tomato sauce with soffritto (celery, onion, and carrot). I will have to try it next time!
Nice option. Thank you.
Love the way you say sauce!!🥰🥰
OMG, I made this last night and it was DELISH!!! I used 6 cans of San Marzano, and also added some ground beef for protein and it was AMAZING!! Thank you so much for this simple, yet perfect recipe for a great sauce!! ❤❤❤
I'm thrilled to hear it!! Love that you could add some meat too. Thank you so much for sharing💛
We just made your Family’s sauce. It is absolutely delicious, Thank you for sharing your family recipe with us, We will make this our new Tradition!
So happy to hear that! And how special for it to be a new tradition too💛 thank you for sharing!
Thank you for this recipe. It looks absolutely delicious. I want to commend you for two things in this video. Number one: you gave valuable tips and information during the video of the type that separates you from the multitude of UA-cam chefs and makes your presentation unique. Secondly, you actually included "Instructions" with your recipe. With this type of sauce, the instructions are fairly self explanatory to anyone who uses a kitchen and knows the difference between a sink and a refrigerator, but there are other recipes presented that are more complicated where the "chef" (?) merely gives a list of ingredients. How am I supposed to remember how to make their dish down the road sometime. Thanks again. I can't wait to try it out.
I really appreciate your words. It means a lot to know so many find the tips and information given valuable! Thank you for taking the time to share this💛
What a great recipe I love trying new ways to make sauce every Italian makes it a little different my family from Italy always crushed the tomatoes I really like a little chunky sauce I’m going to try this recipe with your great meatball recipe Thank you
Awww, same! i love trying different variations of Italian recipes I love. Hope you enjoy the sauce and meatballs :)
Just found you and love the way you described everything. I’m subscribing and looking forward to seeing more of your recipes. Thank you!!
I appreciate that so much, Lou! Thank you for the support 💛
You just brought me back to my childhood days of watching my Mom making amazing tomato sauce "Gravy". :) I can't wait to try this recipe this weekend. Never thought of the sundried tomato paste but that is a very interesting twist. Thank You for sharing and good luck with the figure skating coaching.
Awww love to hear it! Yes, my dad calls it gravy too:) hope you enjoy the sauce if you get to try it! Thank you!
You just popped up on my in feed. You two were amazing. Loved the recipe and tutorial.
So glad we popped up for you - welcome! :) and appreciate the support a lot!
Love the sun dried tomato paste. I’d be mashing that carrot and leaving it in..
Family secrets make the best recipes! Thank you for sharing your mom's delicious traditions with us. Also, just discovered your UA-cam channel and love your videos! Keep'em coming ~ 🧄🍅🌿
Appreciate it so much 💛
It's amazing the difference good quality ingredients make to a sauce. I can cut costs but usually suffer flavor wise.
Omg when i was making this today i thought how is this going to have flavor it is the best sauce i have ever made amazing ❤❤❤
Thrilled to hear it! It's simple ingredients, yes, but give it time the flavors develop and are delicious. So happy to hear you enjoyed it! Thanks for sharing, Tim!
You had a lovely presence and presentation.. so easy and to the point… will enjoy our test kitchen if your recipes…well done!
I appreciate that so much! Thank you💛
I remember my mom doing the sauces all day as well! The longer the more flavor. Love that you showed us the different types of tomatoes to use 🙏 I’d love to make this sometime. I’m a garlic gorl so bring on the garlic 🧄 beautiful work Beth, you look bootyful and little Victoria did really good too 🎉
MAY I SUGGEST DESSERT 😩
thank you so much!! Yessss all about that long simmer time:) lol! I will do a dessert, just need suggestions🙃
To much talking
This video is for people who can’t boil water
I think your post was rude
Love your recipes and channel, i learn alot, thank you
I am so glad to hear it!
I watch a lot of cooking videos especially Italian, you are an excellent host and your videos are so classy!! wishing you the best in your future vid's
That means so much. Thank you for the encouragement and support💛
You’ve inspired me to make my own sauce again. Lately I’ve just been getting the Rao’s jar sauces. 👍
I love a good jar of Raos, but homemade is special.
I very much agree with @donnag.3611. Having the written recipes along with your video is a major plus. Also, my video teacher in college always emphasized: you can survive imperfect video but not lousy sound. Your sound is great (your video is, too, especially the editing). Too many new UA-cam-ers don’t know what they’re doing technically and it shows and it makes people switch to someone else. You guys, I keep wanting to see what you’re doing next.
This means a lot:) we really appreciate the feedback, especially as we are new to video and still experimenting! We do it how we would enjoy watching it. And if you mean a written recipe on my website, of course! We've been doing written recipes for almost 10 years, so they will always be linked with our videos! :) Very much appreciate your support!
Pleasant vid but my mom always put in a bay leave or two
She used dried herbs n always made meatballs n pork chops
Her sauce n cooking was amazing
I found that if u do use dried herbs it's best t put them in first or the dried herbs overpowered the sauce if u put in towards end
Never heard of using a carrot
I remember my mom opening the canned tomatoes n squeezing them w her hands guess it made f strong hands
Miss u mom😊😢🎉❤
Wow this looks amazing if its half as good as the meatballs i will be happy, will make this on Friday for our Lasagne, thanks Bethany,
Chris (In UK)
awww I'm so glad you'll be trying It, Chris! You'll have to let me know what you think :)
@@Asimplepalate Actually ended up making this yesterday, absolutely amazing better than any shop bought sauce.
Adding the carrot and cheese lump REALLY makes a difference to the sauce.
Thanks again Bethany
Chris.
@@geordiejones2 I'm so happy to hear that, Chris!! Means so much. Thank you for sharing:)
Love it! Will make this as soon as possible. Gotta make a trip to the store first. Looks freezable too.
I have it in the freezer now :) it's great for that! Hope you enjoy it!
Thanks I am new to the channel but I am enjoying it.
Glad to hear it! :)
Been basically doing the same recipe/method for a while, but not with a carrot! Definitely going to try that next time, along with putting the tomatoes in whole and cooking the sauce longer. Thank you!
Glad to hear it! Carrot is a great addition :) it’s like a safety net incase any of the tomatoes are acidic
Good stuff ! 😀😀😀
You have a great channel and explain your recipes in an easy to follow manner. One of your videos showed up in my feed and glad it did. I have never seen the sun dried tomato paste before but I ordered a couple of tubes. Sure is stronger than the regular stuff. I look forward to seeing new videos. Thanks for sharing. BTW never too much garlic. 😅
I'm so glad you found my videos! The support and kind words really means a lot. :) And agreed - never too much garlic!
I think the music is fine! Like others say, it doesn't drown out your voice! Just subscribed and I really like your presentation! Love the channel! Not all hyper and goofy like some channels!
I really appreciate the feedback about the music! Appreciate the subscription and support :)
Great video 👍🏻Your helper is adorable.🥰 subscribed. 😘
Absolutely charming lady! Going to try that sauce today!
I appreciate that. I hope you enjoy the sauce!
Looks amazing , so us the LADY!!
i really do enjoy your videos, Please just keep going 👍
So glad to hear it! Thank you 💛
Hi Bethany, your San Marzano sauce looks so delicious.! ❤I also want to say that your kitchen is gorgeous! Thank you for sharing. Helene
Thank you so much! 💛 I appreciate it!
Yum, looks amazing! I'm going to make this sauce next time I make sauce!
I hope you enjoy it!
@@Asimplepalate Thank you for the recipe Bethany! I know I will, those tomatoes are all great! No way I won't enjoy it, because you used the best tomatoes and fresh herbs on Earth! Thank you again, I will let you know later this week how great it came out here!
@@robertallison9653 I'm glad to hear it! Look forward to hearing about it :)
Thank you, for introducing a new and exciting way to make tomato sauce,
I'm so happy to hear it!
@@Asimplepalate Just to let you know, VERY VERY Tasty. So thanks again. Those reading this, it's a must try recipe.
@@richardsawyer1492 Really happy to hear it! Thank you so much, Richard!
Very knowledgeable video and a great recipe, looks delicious. 👏👏 Thank you and keep em coming
Appreciate it so much!
I like the way you say “sauce”.
WOWOWOW tight ass video and recipe. Subbed now. Wish more people could show how their family taught them how to cook properly. I'm a 4 year home cook and hope to have your knife skills some day! Great vid guys!
Appreciate the support so much! Didnt know I had knife skills so thank you! lol and good luck with cooking, I’m glad to hear it:) reach out if you have any questions!
You do a beautiful job 😊
Thank you so much! 💛
So I made this today. I do not like the taste of carrots, but was told by many cooks that the carrot cannot be tasted. So I used the carrot. And the parm rind. And l have to say... This is delicious! No carrot taste, and the garlic is not overpowering! This is just a beautiful sauce that went so well with tonight's bucatini! I will be canning this sauce, and making more next weekend. This is a winner!
I'm thrilled to hear that! Especially not liking carrots, I'm glad it didn't bother you being in the sauce. I appreciate you sharing so much, thank you! :)
@@Asimplepalate just as an addendum, I canned the sauce, and use it on all our pasta dishes. My kids asked me what brand it was because it's better than any other sauce. My 23 year old son was convinced I had purchased this from an Italian restaurant!
@@PTDoug011 what an incredible compliment that is💛 truly. Made me smile to hear! Thank you for sharing, Doug!
I love it. It's a simple base sauce I can follow. Btw I ate the carrot once from a Sterno tray at a company dinner. 😂 I didn't know what it was so I ate it thinking it was a sausage.
hahaha I'm sure that was interesting expecting that to be sausage
@@Asimplepalatewould carrots be considered sausage for vegetarians? The taste was what confused me. 🙂
Wonderful recipes & tips, like the idea of the whole carrot to lessen acidity. What are your thoughts on adding wine?
Glad you enjoyed it! Some people add wine, it's not super traditional but I don't think it's wrong if you do add it :)
Your video are perfect Don’t worry about the music its hreat ❤ Have a great day today Bob Cooney
Appreciate it, Bob! Thanks for the support!
Nice video. I have heard of San Marzano Tomatoes long ago as being the best for a Marinara Sauce. COP Certified Tomatoes around here are $4.00/can. Kinda expensive for me. I've used Crushed Tomatoes and gotten very good results for a Marinara Sauce. I have heard of carrots adding natural sweetness to tomato sauce before. I need to try that.Your daughter is a treasure. How many 8 - 9 year olds can understand what depth of flavor really means? I am over 50 and I am not sure. She has been coached well.
Yes, San Marzano's here are $5+ a can - they're a treat when I use them. I don't always because of the price! As noted in the recipe video, you can always use a higher-quality peeled tomato instead; that's not DOP. And Thank you :) Victoria is my cousin not my daughter but she's around a lot, she's always up for taste testing!
I've been doing this for pizza for 3 years now, it's the same!!
THANK YOU FOR GREAT RECIPES-LOVE THE RICOTTA!!! FOUND U ON YTUBE-WILL WATCH FOR LATEST VIDEOS .
This is how i learned to make sauce (gravy) way back in the day. I’m wondering if you have ever added some butter at the end before serving and/or if you save water from the pasta to add if the sauce gets dry?
I have to do this. I bet that carrot is tasty.
And, btw, I like your backsplash in the kitchen.
TY
it is! And Thank you so much!
Keep the soft music!!! It actually takes away from the distracting chops, metal clangs from the knife and utensils. I heard you just fine.
Excellent, enjoyable video. Well paced and versed. Your stories are a very sublime touch. I wouldn’t change a thing.
I am Hispanic and my Wife is Italian. While serving in the Navy and on leave(vacation). We would drive back home to the Central Coast of California. On our way we would stop at my Wife’s Grandparent’s house, in Eureka to spend a couple of days with them. Her Noni(Grandma) would cook up amazing Italian meals for us. I would always ask her for her recipes. She would tell me “I just put a little bit of this and a little bit of that.” Now that my Wife’s Grandparents have passed. I am trying to recreate some of the recipes and write them down to pass them on to my kids.
I love this recipe. It is a little different than mine. Still, you have some fantastic ideas to adjust my recipe with. 😃👍🏽
I really appreciate it! I was confused why the music was called out by a few people. We will take the feedback with open ears, but I personally like music in cooking videos.
I very much appreciate it, and love to hear about your experience! Hahaha the "little bit of this and that" is truly how it goes. When getting recipes from my mom or relatives I had to sit them down and go over how to measure everything which was interesting haha. Appreciate the support!
What a wonderful sauce. NOW I know how to make it! You mentioned spicy near the end and black pepper. Didn't see you add any. Did I miss something?
Peter, Yorkshire, England.
We totally skipped showing the black pepper, didn't even realize it haha. Sorry about that! It's in the recipe:)
I’m going to do this using Everglades tomatoes that I grow. My crop was less than stellar last year, but as I would pick one off the vine and eat it, they tasted like little balls of ketchup. This year’s crop is looking very promising. I’m in north Mississippi, by the way.
wonderful! I have a fresh tomato sauce recipe on the website as well if you're using fresh tomatoes!
You’re the first cook on UA-cam-amateur or professional-who’s had the forethought to explain to learning viewers that you’re never stuck with burning your garlic or your butter just because you have the heat turned up too high. Plan ahead and have a safe, empty pace where you can take the pan off the eat and set it aside. Then stir your food to cool it down, adjust your heat, and go back on the burner. A small but important detail nicely done.
Thanks so much, appreciate the kind words!
You are teaching me some things. I always put the olive oil, garlic, spices & then sauce & puree. Never put in a carrot, cheese rind, or spices at the end or 30 mins. before. I always worry if I put in too many spices that the sauce will not taste good. Thank you for the added advice in garlic, cheese, carrot, & spices.
New subscriber! I've been looking for a good tomato sauce for a long while. I've only ever seen tomato paste in a tube, never sun-dried tomato paste. (And that is relatively "new" the last few years where I live, believe it or not.) Same for San Marzano tomatoes. Could I use diced sun-dried tomatoes in oil and drain them and mince them? Or just use tomato paste and cook it off a bit first? editing to say I see I can get the paste off of Amazon, but not until July, LOL tia
Bethany I’m making your sauce and meatballs tonight… I’m looking forward to it 🙏🏻😉
Oh I hope you enjoy them!! :) Perfect Sunday dinner!
To flavour anything with garlic you saute the garlic just until you can smell its aroma, maybe 30 seconds, then add other ingredients, esp wet ingredients, then the garlic imparts its flavour. Otherwise the best fragrance is gone.
What a beatiufl name, face and place !!! Your recipe is gorgeous as well as you. Thank you very much pretty woman. I'll try soon this. Regards from Guatemala.
Great recipe. Made me look like I know what I’m doing. I missed the black pepper step. How much?
So glad to hear it! Must’ve missed that step in the video, but it’s in the recipe 1/2 teaspoon for 5 cans. If using less tomatoes id do 1/3 or 1/4 teaspoon!
So when it comes to the temp on the stove... it's kept at a low simmer the entire time correct?
yes! Lowest setting.
if adding onions; do you sauté them with the garlic or put them in with the sauce? I know each can have its own flavor.
Chop the onion into small dices, and saute it first before the garlic until it's soft. Only a few minutes. Then add the garlic :)
Looks delicious..now get some meat in there. (I get it. It is not a bolognese) Seriously. Amazing work and Victoria is a super star.
Love your vids. One question, are there a lot of seeds in the sauce?
I appreciate it! and San Marzano’s typically have less seeds. But I’ve never noticed seeds with any tomatoes I’ve used! You can always use your hands to remove the inside of the flesh where the seeds are if you find they’re a problem for you. Hope this helps!
Ty so much for the reply. I will be trying the carrot and cheese rind hack. My family recipe was kept very simple, I like that yours is done the same way. My grandma never used San Marzano tomatoes, so I'm eager to try this recipe of yours. Thanks again.
New sub!!🎉🎉
Thanks so much for the support!
I also use carrots in tomato sauce or tomatoe based stews in place of sugars.
love to hear that!
Leave the music, it made viewing the recipe all that more pleasant… thank you.
Happy to hear it!
Wonderful presentation. I'm wondeering why you didn't mash up the carrot and stir it back into the sauce. I'm assuming you just discarded it. Does it not have any flavor remaining after that many hours in the sauce? Thanks, and I look forward to exploring your other recipes!
You could totally mash it up, just not super traditional. I typically eat the carrot once I remove it :)
@@Asimplepalate Thanks!
To neutralize the acidity of the tomato sauce you need to add baking soda not a carrot or sugar. The sauce will bubble until the sauce balances. Of course you need to taste it. Alkaline balances acidity.
A carrot is very traditional but sure - use baking soda if ya want!
I prefer the carrot because of the flavor it imparts (I've tried baking soda long ago, but frankly, acidity isn't something I really notice).
Your sauce looks great. Have you ever tried canning your sauce?
Thank you so much! I've not canned this recipe, but many readers have told me they had great success with canning it. :)
Great recipe…..A couple humble tips to consider…..Grow your own tomatoes- It really is not hard to do…
I grow year round with aquaponics….Over winter I have a grow tent and grow lights….however, even if you do not want to go that far, you can do it in the summer with soil and seed….
There are lots of sauce tomatoes that are great, including San Marzano ….Add some red high tannin wine to reduce sauce and sweeten …..Add juice of lime to brighten, at end, add oregano , thyme and most of all , a lot of basil…All good
I grow my own tomatoes and make fresh sauce every summer. :) agreed!
I find it almost taste better next day, I'm getting hungry watching your video.
oh it does!
Fresh Herbs at The End, That's Right 👍. Oregano, Basil and fresh Thyme...
Try Sclafani Tomatoes. Jersey grown and everybody knows the best tomatoes come from Jersey.
I love that brand!! I can’t ever find it where I live which is such a bummer. And yes to Jersey tomatoes💛
Jersey tomatoes the best!! I miss living in North Jersey.
Thank you Bethanny! No need for bay leaves and celery?
No need for a bay leaf, but you could! And no need for celery or a soffritto :)
@@Asimplepalate Thanks again. And keep up the good work. 🙌
This will go great with those banging meatballs I got from you too! Thanks
Yes! It's the sauce we serve them with :)
I grow my own in Sacramento, Ca. Hate to buy tomatoes after April.
what electric stove burner is that? thank you for sharing your family recipe!
Thanks so much! Oh that thing is old hahah, it's from target - this one is similar! amzn.to/3KpgXAr
Thank you! Have a great weekend! Enjoy your content!
Anyone use a crockpot? I have a gas stove and nervous leaving it on low for so long bc I've actually had the flame go out. Looks delicious!
A lot of readers have used a crockpot with this recipe, so yes you can use it :) Just saute the garlic first in a pan.
Mantap 👍❤
The best domestic canned tomatoes l've used, Muir Glen.
That's my favorite brand for soups:) Love their fire roasted tomatoes!
I was taught to briefly saute tomato paste with the onions, before adding the tomatoes. It's apparently thought that doing so develops more umami from the tomato paste.
it also does that too! Hard for me to remember all the reasons for everything in the video :) But yes, it's also for deepening the flavor!
very nice, where are your recipes please?
asimplepalate.com/ - my website link! All the videos have the recipe link in the description:)