"Julie Bove" > wrote in message
...
>
> "Evelyn" > wrote in message
> ...
>> Whenever I have to use jarred sauce, I always add a can of tomatoes to
>> it. I never use dried onion, as it disagrees with my stomach. I often
>> will sautee some onion and garlic and then add some marsala wine, and the
>> jarred sauce and tomatoes. A pat of butter goes a long way towards
>> making sauce from a jar more palateable. We like Prego sauces when I
>> need to use sauce from a jar. But the very best sauce from a jar I
>> have ever tasted is from a local market and they sell their own brand.
>> It is similar to homemade.
>
> I used to use wine in cooking but am not supposed to have liquor now. I
> did have some in that beef that I bought at Costco.
>
> I would never put butter in a red sauce even if I were not allergic.
> Olive oil, yes.


It's quite delicious and a Northern Italian thing. Most Americans are not
that familiar with Northern Italian cooking and in different regions of
Italy different ingredients are used. Olive oil is used everywhere, but in
the North in particular a lump of butter is often added to sauce just before
using it. It stretches the sauce, adds greatly to the flavor, and softens
the sharpness of the tomatoes. Of course if you are allergic, it is a moot
point, so forget I suggested it.
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8