Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
I’ve found that thats good advice if you dont cook the tomatoes for that long, less than 30 min, like Shakshuka. If you are going to to cook them for hours, then you don’t really need it, like for red sauce.