Onions are good, too, for umami. I like the different flavours of spring onions, yellow or white onions, red onions and things like leeks and chives. Using garlic in different ways (like baked whole in the oven and used as a paste) is good, too.
I saw a tip today about sautéing tomato paste in oil to concentrate the flavour, before adding liquid.
That's right. I cannot imagine a day without Onion 😊 While reading your comment, I found that I rarely cook red onions. It's something I want to explore. I only make pickles with them or add fresh slices to salad.
Baked garlic is one of my favorites too. And good thing is none of my family members like it so there is no competition 😁 I look for the ways to use it as a paste. It sounds super tasty.
I also try the "sautéing tomato paste" technique you wrote.
Ja, so many things to learn. That's nice about cooking. I can enjoy it for whole my life!
🍲