How can I kick my redsauce up a notch?
Right now I'm...
2 1/4 inch slices of white onion chopped then sauteed until it darkens
1 medium garlic clove minced and added to onions for about 2 minutes
then 1/2 can diced tomatoes + salt/pepper
I let that simmer for about 15-20 minutes then add about 1/4 tablespoon of parsley and cook for a couple more minutes
What can I do to kick it up a notch? Fresh oregano, basil? How much?
The next time I make it I'm planning on using some fresh roma tomatoes
Thanks for your time!
*edit* Don't feel bad to tell me to change what I'm already doing!
Edited by spysee, 24 October 2014 - 09:27 PM.