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Garlic or onion in tomato sauce? 
It’s one of those kitchen questions that sparks opinions, but there’s actually a simple way to decide.
If you’re going for a slow-cooked, rich sauce, especially one with meat or meant to simmer for a while, onion is your best friend. It brings out a natural sweetness and gives the sauce a mellow, rounded base. Think of those comforting sauces that bubble away on the stove for hours, that’s onion territory. But if you’re making something quick and punchy, like a basic marinara or a light sauce for spaghetti, then garlic is the way to go. It gives the dish that instant flavor kick, perfect for something fast, simple, and full of personality. Just be careful not to let it burn, a quick sizzle in olive oil is all it needs.Fun fact? In classic Italian cooking, you usually don’t mix the two. It’s either onion or garlic, not both so each can shine without competing.
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