On Wed, 10 Dec 2003 16:04:17 GMT, Dimitri wrote:


"mdfloyd" wrote in message
om...
I've been looking through some good pasta sauce recipes, and a couple
of them mention putting a pinch of baking soda into the sauce. They
say it makes the sauce sweeter and richer.

I've never heard of this -- is it true?

THanks!

Yes, it neutralizes some of the acid found in the tomatoes. I am not saying
it better, that is a matter of taste.

Dimitri

Other ways to get rid of the acidic taste is to cook it longer and/or add
mushrooms.
--
JakeInHartsel