Tomato sauce using beef bouillon cubes.
While I generally support the use of bouillon cubes to salt things (since they’re basically meat-flavored salt), I’m not strictly sure I want a tomato sauce to taste like beef. I’d generally prefer it to taste like tomatoes, which aren’t known for their umami. But if this was a mushroom sauce, for example, I’m on board!
From the box of D.W. from Cedar Falls, Iowa.
Sharon’s Spaghetti Sauce
12-15 large tomatoes
2 large onions, chopped and sauteed with 2 Tbsp. oil and 3 cloves of garlic for 5 minutes
4 bouillon (beef) cubes
2 tsp. oregano
2 tsp. sweet basil
1 Tbsp. salt
3 to 4 bay leaves
1/8 cup sugar
1 (12 oz.) can tomato paste
Bring to a boil and simmer 1 hour or more.