This past weekend, my brother, Kevin and I had dinner together. We decided on spaghetti and meatballs with kale salad, and as my brother got started on the pasta sauce, he kept saying, “I want this to be a really good sauce, with tons of flavor.” So he threw in practically everything in the fridge, plus a secret ingredient: parmesan rind. I know this is a well established “life hack,” but I just feel compelled to tell you because I almost forgot myself, and I’ve never added it to tomato sauce (just soups and stocks). It added a wonderful cheesy, umami boost and I have to say, it might have been the best tomato sauce ever. So, save those rinds, people!
A Delicious Tomato Sauce Hack
Do you just throw the whole rind in? Cut it up? Grate it? Thanks!
Just throw the whole thing in! It’ll soften/ fall apart as it cooks, so I just discard it at the very end, once it’s done its job 😉
I hoard them since they are seriously so good in soups/stews (and even if they get hard/crusty, you can still add them in!): http://topcatcaterers.com/wp-content/uploads/parmesan-rinds.jpg
Yes, we do that too, also when you wish to cook beans in tomato sauce, do the same, it gives the beans a rich flavour.
What’s the secret of that good-looking kale salad too?? No salad I make ever look that good!
Have you ever tried Marcella’s Hazan tomato sauce with the half onion that you keep whole and remove after cooking, and a bunch of butter? Sooooooo good!
Um, YES! The best. I bet only good things would happen if you added a parm rind to it, too 😀