hubiestubert: Oregano is often misunderstood, and poorly used. It's a great herb, but acid and high heat turns it bitter fast, so the best path with the stuff is to only add it towards the end of the cooking process in a tomato based sauce. Acid plus heat turns the stuff bitter, and it can be avoided easily, by not giving it an hour or two to work its ebbil. Added towards the end, it will release its flavor, but NOT overpower. It also eliminates the "remedy" of sugaring the dang sauce which is an old fashioned way of combating that bitterness, and isn't necessary by simply adding it at the very end. Add your oregano just before you pull your sauce from the heat, and you can have the flavor, without the bitterness.
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