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If your goal is indeed a sauce or purée, you will want to reduce the total amount of liquid in your tomatoes, typically by reducing the sauce, i.e. boiling the liquid off. Any additional liquid simply extends the time required unless you add a liquid explicitly for taste, e.g. red wine, a dash of (balsamic) vinegar or broth. Wine for example does influence ...


Passata is not the same as sauce or puree, and is an additional item to SAJ14SAJ's list. Here is a an excerpt from Wikipedia: Tomato purée is never referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. Passata is an entirely different product, its main point of difference being the ...


My mom would typically make risotto with shrimp stock. She would often save the shells from other dishes, and make the stock from that and freeze it for another day, but if you're planning on making a shrimp risotto: Get some shrimp with the shells still on. (preferably, heads still on, too). De-vein the shrimp if it's not already (if you need to, peel it ...


Raymond Blanc makes a white risotto from "Tomato water" Maybe there is a faster version of this somewhere...his takes 24 hours. https://www.youtube.com/watch?v=1l5iqiNfo4A


I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.


I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.

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