Italian seasoning makes tomato-based dishes taste better
My mother doesn't usually cook tomato sauces or tomato-based dishes except for when she cooks spaghetti but when she does she will just use those that are used for that particular food. We do have some tomato-based dishes as part of our traditional food which originated from the Spanish era when these "conquistadores" had set foot in our islands and introduced Catholicism and their harsh governance among the native people plus their food which is why we have the Menudo, Asado, Mechado, Afritada, and the Caldereta which all except the Asado dish uses tomato sauce.
All these dishes are savory and perfect to be eaten with rice, I don't think we eat these dishes on their own because the are always eaten with rice. But anyway, my mother would only cook tomato with a native dish called "Paksiw" which is cooked in some tomato but the other common variant of the Paksiw is where vinegar is used instead of tomatoes if not the fresh or dried Balimbi fruit.
Another dish where some tomatoes are used but not primarily the main ingredient but as source of some fruity tanginess was the dish called "Sinigang" where the main souring agent was the Tamarind fruit if not the young leaves. All meat types including fresh fish can be used for Sinigang and now we can just buy the Sinigang flavor powder in sachets and will equally make a very nice Sinigang dish although if available the Tamarind fruit or its young leaves really make a great difference when it comes to giving the Sinigang its delicious and refreshing taste.
Anyway, most of the aforementioned traditional tomato-based dishes doesn't use any herbs whatsoever except for bay leaves for some of them like the Menudo. But in my own experience if we put just a little Oregano and basil leaves (dried) in any tomato-based dishes, the flavor is just so enhanced. We do not need to put a lot, just half a teaspoon or mixed dried Oregano and Basil leaves or Italian seasoning can really enhance the said dishes, we just have to keep in mind not to overpower the taste with the said herbs otherwise many people especially here in my country that doesn't use these herbs a lot will not like it.
I myself doesn't like the taste of curried dishes nor some of the spices like the five spice powder, coriander, and almost everything else because I am not used to having them incorporated in my food. But of course if I had been having them everyday with my food, then it will be just a normal taste profile for me. However, two of the herbs that I only like was the oregano and the basil leaves but only when they are put to tomato dishes, then for me it will make the dish taste so much better and enjoyable to eat compared to the original recipe which doesn't call for them.
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