Tomato

[Anonymous No.7868564]

Why is it that food with tomato based sauce always tastes better after a couple of days?

Make tikka masala, eat it the day it's been made - pretty good. Let it rest in the fridge overnight, simmer for a while the next day - best fucking thing ever.

Same goes for lasagna, ratatouille etc.

Am I the only one experiencing this?

[Anonymous No.7868577]

It's really, really simple, actually: for anything soupy/saucy/stew-y if it cools overnight, say in the fridge, and is then reheated later, more water is evaporated out, essentially reducing the dish and concentrating its flavours.

The whole "the flavours have a chance to marry!!!" argument is complete twattage, although pasta/noodles left in sauce overnight will absorb more of its flavour, de-blandifying it. Same with potatoes left in a stew.

[Anonymous No.7869494]

>>7868577
I disagree - these types of foods taste better even if microwaved which hardly has much evaporation.

I also find this is the case for foods that aren't heated, like gazpacho, but the enzymes are probably more important in this regard.