makes it more creamy, Lee

--
Have a wonderful day

"Evelyn" > wrote in message
...
>
> "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