(Community Matters) Seems the reporter might have scrambled a bit of the interview with Graham Reynolds for the Edible Cooks 2011. Since I especially cared about his recipe for tomato sauce, I asked him for clarification:
Graham does add salt and notes 1 tablespoon of olive oil wouldn’t be enough. He also clarified it’s good when the sauce sticks, not to avoid it – noting it’s crucial, like when you make gravy from what sticks to the roasting pan, those flavors are intensified. Don’t omit some of the onions when putting the remnants back from the mill. Instead, dump the husks back in to intensify the texture and flavor, assuming you don’t mind the bitter seeds.
Community Matters 