Sailor Kenshin wrote:Thanks...it was.
Only the greatest restraint kept us from honking down the entire huge pot of food.
These days, I consider most recipes to be suggestions. For this one, I also added my preferred spice mix, which is . . .
1 to 1 1/2 teaspoons Garlic Powder
1 to 1 1/2 teaspoons Onion Powder
1 to 1 1/2 teaspoons Thyme
1/2 teaspoon Nutmeg
1 teaspoon Fresh Ground Black Pepper
to taste Kosher Salt
Even with adding fresh onions and garlic, I learned from Paul Prudhome that the powders boost the flavor. I also find that Nutmeg brings out tomato flavors better. And I prefer Thyme to Oregano. Sometimes I'll add just a dash of cinnamon, which is barely detectable, but causes people to wonder what that is.
Also following Prudhome's methods, I mix up the spices in a small bowl first. I add about 1 teaspoon of the spice mix while sauteing the onions and garlic. I add another teaspoon when the diced tomatoes are added. Then add the rest when the stock goes in.
And don't forget to scrape the bottom of the pan when you add the onion to get any bits of sausage. Then scrape again when adding the tomatoes to get bits of onion and sausage into the sauce. The cooked-on bits contain lots of flavors.