In this article, we will answer the question “How do you use the bay leaf in spaghetti sauce?”, what do the bay leaves taste like, how to make tomato sauce with bay leaf and butter, and how to make marinara sauce with bay leaves.
How do you use the bay leaf in spaghetti sauce?
Bay leaves, dried or fresh, are added whole to your dishes. Add the bay leaf towards the start of cooking your spaghetti sauce.
The heat will abstract the aroma and the flavor of the bay leaves and release them into your dish. Since you added the lad at the start, the leaf will have plenty of time for its flavor to be extracted.
By the end of cooking, your bay leaves would have been deprived of all their aromatic components. Plus the bay leaves retain their tough structure even after hours of cooking which makes them difficult to eat and engulf.
The sharp edges may pierce the sensitive skin inside your mouth. Use tongs to remove the ba leaves from the sauce and discard them.
Bay leaves are an important flavoring ingredient of Mediterranean cuisine. It adds aroma to your otherwise basic stews, soups, broth, curry paste, noodles, sauces, curries, meat, fish, and even desserts. They are also sued to flavor rice.
Bay leaves come from the laurel tree, Laurus nobilis. They are either dried or sold fresh. Dried bay leaves can also be ground to a powder form if need be. Ground bay leaves can be added to the spice mix.
What do the bay leaves taste like?
This is a controversial topic. Because most people think by leaves do not have a flavor of their own and they just enhance the flavor of the other spices and herbs in a dish. But this is not entirely true.
Bay leaves add a distinct flavor of their own as well. The flavor is quite subtle which explains why some people think they do not contribute much to the flavor of a dish.
How to make tomato sauce with bay leaf and butter?
- 1 28 ounces can of Italian tomatoes
- 2 large shallots, cut in half
- 5 tablespoons butter
- 2 tablespoons flour
- 1 bay leaf
- 1 heaping pinch of sugar
- Let the refrigerated butter sit on the counter for some time or until soft before using it in the recipe.
- Preheat the oven to 385 degrees. Place a pot over the stovetop and empty the tomato can into it. Keep the heat medium-high. Stir in sugar, bay leaf, and shallot. Add salt and pepper as per taste.
- Use the back of a spoon to work the flour into the room temperature butter. Mix until homogeneous.
- Then add the butter and flour mixture into the tomato mixture. Mix well and wait for the butter o melt.
- Bake in the oven for 35-45 minutes. Pour over pasta and finish off with pecorino and roasted garlic on top.
How to make Marinara sauce with bay leaves?
- 28 ounces crushed tomatoes
- ¼ cup olive oil regular, not extra virgin
- 2 cloves garlic peeled and chopped
- 1 small onion chopped (optional)
- 1 bay leaf
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 fresh basil leaves
- Pour oil into a skillet or a pan. When it starts to glimmer, toss in the onions.
- Keep the flame medium. Cook the onions until they are soft and translucent. This should take about 4 minutes. Then stir in garlic and saute until fragrant.
- Stir in the tomatoes, bay leaf, salt, and pepper flakes. When the tomatoes become mushy and the sauce starts to boil, lower the heat and let it simmer. Keep the lid half-open.
- Let it cook for about 20-30 minutes on low. Taste-check the sauce as it cooks. Add more salt if needed. If the sauce tastes slightly biter, stir in some olive oil.
- When the sauce is cooked, turn off the flame. Pour it over your noodles. Leftover sauce can be packed in an air-tight container.
- Refrigerate the sauce for up to a week or in the freezer for a couple of months.
In this article, we answered the question “How do you use the bay leaf in spaghetti sauce?”, what do the bay leaves taste like, how to make tomato sauce with bay leaf and butter, and how to make marinara sauce with bay leaves.