On Sun, 11 Oct 2015 08:15:32 +1100, Jeßus > wrote:

>On Sat, 10 Oct 2015 00:43:01 -0400, Cheryl >
>wrote:
>
>>I always add about a teaspoon of baking soda when I make my spaghetti
>>sauce. Does anyone else do that? It cuts a little of the acid.
>
>I haven't tried that myself. I generally find that if cooked slowly
>for a long time any acid dissipates.

That's because the longer tomato sauce cooks the more the sugar in
tomatoes caramelize so it tastes sweeter. I don't care for long
cooked caramelized tomato sauce, doesn't even look right as it begins
to look more brown than red.