Melba's Jammin' wrote:
>[snip]
> The sauce looks thickish -- can I thin it
> with some red wine (Three Buck Chuck Cabernet) or tomato juice or
> turkey broth? I might have a light riesling around. Would I get
> fired if I used that? {snip]

For some reason, red wine doesn't seem to work nearly as well for
cioppino as it does for other tomato sauces. Maybe it's just personal
taste, maybe it's the combination with seafood. I haven't used TJ's
sauce (though we like several of the other simmer sauces). We use V-8
juice in our own cioppino sauce, 1/3 to 1/2 of the tomato juice volume.
Served it once to a really analytical foodie who fretted for an hour
over 'what are those mysterious ingredient flavors?' before I revealed
the "secret."

You would not get fired for using Riesling. You might get fried if you
drank it all instead. -aem