'This is not an ordinary, pour-from-the-jar sauce. This is a far more versatile, concentrated sauce base that I love to use in a zillion applications.'
QueenCelesteFirst, could we PLEASE ban the word jammy unless it is referring to actual jam? It is such a cliche at this point. Second, this is a really great, versatile recipe, it's in my rotation now, despite having such a fussy list of ingredients. And third, it makes a hell of mess when you're cooking it. Definitely get a splatter guard.I made this sauce as directed and it was amazingly delicious! It is"jammy": sweet, tart, and thick.
- Three cloves of garlic: This was not nearly enough garlic for a sauce this hardy. I doubled the garlic, and the sauce was still on the very weak side of appropriately seasoned. For a sauce cooked this long, with as robust flavors as this one has, use way more garlic than this recipe is suggesting. Also, forget the microplane – just mince it like usual. You get nothing from microplaning it in a sauce that cookes this long.
- Lemon zest: This is worthwhile, but not deal-breaking if you don't have it. The lemon zest does help to brighten up the sauce, but it does so quite subtly – I'm not really sure if the result is worth getting out a microplane for. If you have dried lemon zest , this is a good addition, and since I regularly keep dried lemon zest in my spice cabinet, this is an addition that I myself will be making to future sauces.
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