I have several tomato-based pasta sauces in my arsenal, but I’ve noticed a trend: they always feel like they’re missing… something. A depth of flavor, a brightness, a zing. They’re good, just not as good as they could be.
Pretty much all the sauces start with a base of onion, garlic, tomato paste, followed by tomatoes of course and go from there depending on what sauce I’m making. I don’t shy away from a splash of red wine or finishing with nice butter, and I have plenty of fresh herbs to bring to the party. Yet, when I reach the end of cooking, the sauce still seems lacking.
My first thought was I was under salting the sauces, but I’ve ruled that out and now I’m thinking they might need acid. I supposed my main question is: what acid do you add to your tomato sauces to really make them pop? Or, if you don’t think acid is the issue; what’s your secret to deep, flavorful sauces?