How much msg should I put in my tomato sauce? How far into the cooking process should I add it? How can I enriched the sauce without cream or milk without adding a butter taste?
Basically the ingredients in the recipe I’m using are 1/4 cup olive oil, a few cloves of garlic, an onion, an 8 ounce can of tomato paste, 2-28 oz cans of San Marzano tomatoes and some seasonings. How much msg should I add and when should I add it?
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