Loved and hated, garlic is a highly divisive ingredient, almost an identity-defining one. It has a strong, decisive, pungent flavor, which must be measured in order to enhance the characteristic notes of the other ingredients and not cover them. There are different ways to use it based on the chosen recipe, but when it comes to tomato sauces you can always play it safe by briefly frying the unpeeled garlic clove in hot oil, therefore with the external coating, lightly pressed with the blade of a knife. Then pour in the tomato puree, and leave to cook on a low flame for the necessary time. The result is under the sign of delicacy, ideal for tasty fish sauces, where the scent of the sea reigns supreme. For stewed fish, a peeled garlic clove can be added when there are 10-15 minutes left to the end: its presence will be felt, but it will not be at all invasive.
Why You Should Never Mix Tomatoes and Cucumbers Together
There are recipes, however, where garlic goes from being a character actor to the main actor, for example in spaghetti alla marinara , with a sauce that is based on the classic topping of the pizza of the same name, combined with tomato and oregano. In this case, the garlic must be felt, and this is why it is good to remove the peel, cut it into pieces and put it in oil, so as to release the fragrant essential oils. The advice is to remove the internal bud from the cloves, the part that can make garlic indigestible.
When to Use Onion in Sauces, Instead
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