Jenn • February 24, 2018
This recipe created WAY too much rendered fat in the tomato sauce/broth. I’m not one of those people who thinks there shouldn’t be any fat in food but this was too much. Would benefit from either being run through a fat skimmer at the end or from being sautéed first on low to render out some fat before putting it in the oven. Otherwise the flavor was great, i added a splash of cream and whisked together the tomatoes and wine at the end (partially to try and emulsify the mess of separated grease and juices) which turned out pretty delicious.