Whether it’s a fresh tomato sauce or a ragù, most of the time these two ingredients are the basis: there is no precise rule for using them, it depends on tradition and personal tastes.
Onion and garlic are two ingredients present in almost all typical Italian dishes. They are often found in tomato sauces, both simple and enriched, to give the dish an extra note of flavor, which often makes the difference (for better, but also for worse, if used incorrectly). When is it better to use one and when the other?
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The Latins would have answered “de gustibus”, because in fact there is no real rule in this regard. Over time, as in other areas, even in the world of gastronomy, some customs have been created, so that fish sauces traditionally require garlic, while the perfect soffritto is with chopped onion. In the kitchen, however, there should be free rein for customization: chef Filippo La Mantia, for example, is known for not using garlic and onion in his dishes because he simply doesn’t like them. Even amatriciana doesn’t want to have either. On the contrary, there are recipes that require the presence of both, such as wild boar ragù, to best enhance the simultaneously sweet and intense flavor of game meat.
When to Use Garlic in Tomato Sauce
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