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A long roasting time intensifies the flavor of the tomatoesóbut use very good ones to begin with.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Beef stock is the classic building block of many signature Burgundian recipes.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.