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sauce
I have never understood the point of canned, chopped tomatoes. They rarely taste as good as their whole, peeled brethren, and they never break down fully while cooking, keeping their cube-like shape long after all other ingredients have turned to mush. Maybe you want hot chunks of oddly firm tomato…
Anyone who has ever made a tomato-based pasta sauce has probably noticed the thick, dark red trail the sauce leaves behind on the walls of the pot as it is reduced. This sticky residue is (free! bonus!) tomato paste, and it should not be abandoned under any circumstances.
When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn’t bad at making the meal, but one element always eluded me: The freaking pan sauce.
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