Re: [CH] Acid tomato sauce

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In a message dated 2/00 3:59:12 PM Eastern Standard Time, nzmh@xtra.co.nz 
writes:

<< Yum.  Try a pinch of sugar, reduces the acid from the toms.  Can't beat
 fresh basil, and plenty of garlic.   >>

Carrots slivered and added at start up of cooking sweeten acid sauces better 
(Flavor wise, and other wise) than added sugar; and/or a peeled raw potato 
floated in the sauce will absorb much of the acidity.  Tricks from DiCicco 
Square, Worcester, Ma.
Gareth

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