Goldmember's Secret Marinara Sauce Ingredient

Goldmember

Goldmember

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Hello, frickin' TR members!

I am excited about the posshibility of sharing my shecret ingredient to making the besht marinara shauce in the frickin' world....perhapsh even in the sholar shyshtem. Pleash, let me know if you want to obtain this shexshy, valuable information.
 
No, no, no, no, no! No canned or jarred shauche! I can share the entire recipe with you later, but the secret ingredient is: Vegemite or Marmite! Yesh, I know what you are thinking...it tastes disgusting by itself. What I have learned over several years of cooking, is that "savory" is an art form, and adding one teaspoon of this to the sauce will infuse it with an amazing savor. Undetectable, yet, at the same time, warming and titillating. You will not taste it specifically, but you'll FEEL it. Oh, yesh. Don't forget to throw at least a cup of red wine in the sauce, too.
 
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Umami! I think you might be on to something!

Love my Vegemite but I've never used it in a pasta sauce. I'll give it a try next time I make some.

I find that usually, people that don't like Vegemite on toasted bread are using too much like they are spreading peanut butter or Nutella. You gotta be sparing with Vegemite on toast.
 
Exactly, blazer! :) 1 tsp of Vegemite or Marmite will blend in with all the wine, tomotoes, butter, garlic, and herbs beautifully. It brings a warmth and richness, yet is undetectable as a solitary flavor. Kind of like increasing the resonance on a Marshall amp.
 
frankblade said:
Ohh no I aint sparring because I'm sticking with my peanut butter yall can have all the nuttella a vegemite I keep my Peanut butter!
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Frank, I'm pretty sure it's compulsory to spread peanut butter on thick isn't it ?.
All I'm saying is people who are having Vegemite for the first time usually spread it like they're spreading peanut butter. If you do that you may as well eat a handful of salt and ground up meat.
Restraint is the key to Vegemite on toast. Oh, and plenty of butter

Just had two slices for breakfast. Mmmm
 
I've been experimenting with my recipe. Lately, I've been grinding dried rosemary and adding it to the sauce along with all the normal herbs and spices. Really nice.
 
Stealth-savory ingredients can add interesting depth while remaining subliminal. If there's enough to pick out the flavor, you've used too much. Unlikely candidates like Marmite work really well in tomato sauces.

Anchovy paste is another - just a dab of it gives new dimension without any fishiness you can taste. I buy anchovy paste in small squeeze tubes because I only ever use a little at a time.

One unusual secret ingredient (which you can detect slightly if you concentrate) is half a teaspoon of honey stirred in at the end of cooking. Works unexpectedly well to add complexity to the natural sugars of tomatoes that have cooked down for a while. People will be able to tell that there's something a little different about your sauce but non-chefs are unlikely to recognize it for what it is.
 
eclecticsynergy said:
Stealth-savory ingredients can add interesting depth while remaining subliminal. If there's enough to pick out the flavor, you've used too much. Unlikely candidates like Marmite work really well in tomato sauces.

Anchovy paste is another - just a dab of it gives new dimension without any fishiness you can taste. I buy anchovy paste in small squeeze tubes because I only ever use a little at a time.

One unusual secret ingredient (which you can detect slightly if you concentrate) is half a teaspoon of honey stirred in at the end of cooking. Works unexpectedly well to add complexity to the natural sugars of tomatoes that have cooked down for a while. People will be able to tell that there's something a little different about your sauce but non-chefs are unlikely to recognize it for what it is.
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Anchovies are magic. I use finely chopped anchovies in my lasagne. I mix it in with the cheese sauce. Great stuff. Anchovy filets are also really great with some egg slices on apiece of nice bread. One of my favorite things for breakfast.
 
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