tag:blogger.com,1999:blog-1187540964243491497.post3088251444287048498..comments2014-10-21T21:22:15.441-04:00Comments on Hot Sausage & Mustard: Quick tomato sauce.christocchttp://www.blogger.com/profile/06982656024318485219noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1187540964243491497.post-27173809056962150402009-02-26T21:52:00.000-05:002009-02-26T21:52:00.000-05:00Another for my list of things to try. My solution...Another for my list of things to try. My solution has always been to make gallons of sauce on a weekend, and then freeze it for use on a weekday.<BR/><BR/>The previously-frozen sauce seems to have a more mature, robust flavor. I suspect freezing breaks open cell walls in the herbs and tomatoes, increasing the surface area and giving more oomph per herb flake. But that's just a guess.<BR/><BR/>Blog request: Veal scallopini. Ate it in a little hole-in-the-wall restaurant in the Italian Alps. Have tried unsuccessfully on several occasions to recreate what I remembered it tasting like.Science Guyhttps://www.blogger.com/profile/00356207452662798612noreply@blogger.com