On Sun, 11 Oct 2015 15:01:34 -0400, Brooklyn1
> wrote:

>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.

Well, yet another thing we are opposed on.

I'm the opposite to you, because when I go all out on my bolognaise
type sauces, I'll let it gently simmer on the wood stove or fire for
several hours or more - the surface gets nicely caramelised after an
hour or so - I then stir that in and repeat the process, adding water
occasionally to replace what has been lost. The end result is
fantastic and everyone who has tried it loves it.