#By adding vegetables, herbs, spices and wine, you can vary the taste of tomato sauce. By varying the taste you can expand its usage especially with pasta and polenta as well as with fish and chicken.
In my opinion, tomato sauce made with Oven – Dried Cherry Tomatoes
tops the list of any tomato sauce I have tasted. The flavor that comes from roasting gives distinctive fragrance and the sauce hardly needs any additional seasoning. Here are a few more suggestions.# Chunky Tomato – Red Bell Pepper Sauce:
Roast 3 bell peppers directly over a flame until charred all. around. Place in a paper bag or wrap in plastic wrap. Let cool and then remove all of the charred skin. Remove seeds. Wash and pat dry, Then chop into tiny pieces and combine into tomato sauce. Taste and correct seasoning. This is great on bruchetta and polenta. Add some cream and turn it into a simple yet tasty sauce for pasta. #Tomato Sauce with Herbs# Add herbs to sauce during the last 5 minutes of cooking. Fresh herbs offer the best aroma and flavor. I like to pair thyme, oregano and rosemary. 2 sprigs of each herb is plenty. But remove sprigs before storing or serving. #Tangy Tomato Sauce# Stir in 1 or more minced chiles or add hot pepper sauce (such as Tabasco) to tomato sauce. Add 2 or 3 handfuls of finely chopped parsley as well. #Balsamic flavored Tomato Sauce# Stir in 2-3 tablespoons balsamic vinegar during the last 10 minutes of cooking time.