jes
Assistant Cook
I am trying to make a long-simmered tomato sauce. I put the pan on my stove on the lowest possible setting and add tomatoes and some herbs.
I have done just that before and it works well but if I do it and add garlic the results is barely edible - burned, I think. I don't understand how, though. There is so much liquid there.
Does anyone have any advice of how to add garlic without the burning part?
I have done just that before and it works well but if I do it and add garlic the results is barely edible - burned, I think. I don't understand how, though. There is so much liquid there.
Does anyone have any advice of how to add garlic without the burning part?