It has been my experience that the cooking out of the tomatoes is critical-  you need to get them to almost caramelise, else you'll get a bland flavour.  Also, try using more butter/ghee/oil at the start to prevent the toms from sticking to the pan. 

Once I'd realised that I was undercooking my tomatoes, al of my sauces have improved *dramatically*

I hope that helps

Paul

Looks outstanding Rob!

Quote from: Phil [Chaa006] on December 05, 2012, 10:49 AM

Quote from: jounetsu on December 05, 2012, 07:11 AM
Have you tried a Japanese water stone Phil?  After years of never being able to get my knives really sharp I found these to be excellent.  Naniwa are the ones I got, though I suspect they're all similar.

I use a combination of 1000 & 5000 grit, finished off with a strop on an old belt.  After this even my cheapo knives will shave hairs off the arm, I know I have a bald patch!

No, I've not Paul.  Is it one (or two) of these ?
* Phil.

Yea exactly those, naniwa super stones, 20mm.  The supers require only a sprinkling of water rather than soaking, not too hard to learn on- quite forgiving of mistakes unlike some softer composition stones.

Quote from: Phil [Chaa006] on December 02, 2012, 10:22 PM

Quote from: Salvador Dhali on December 02, 2012, 09:42 PM
I'm a gadget nut, and have had many such chopping products supposedly designed to magically transform your culinary life, and have yet to come across anything that beats this:

http://www.robertopiecollection.com/Application/images/Cuisine/Cuisine-300-lg.jpg

Sadly mine eventually lost its edge, and nothing yet tried has succeeded in re-instating it
** Phil.

Have you tried a Japanese water stone Phil?  After years of never being able to get my knives really sharp I found these to be excellent.  Naniwa are the ones I got, though I suspect they're all similar.

I use a combination of 1000 & 5000 grit, finished off with a strop on an old belt.  After this even my cheapo knives will shave hairs off the arm, I know I have a bald patch!

Hope that helps,

Paul