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Re: Tomato Question
04/30/05 11:28 AM

Sand

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)

I have a recipe in one of my cookbooks for a super-fast tomato sauce composed of garlic, olive oil, 14 ounces of tomato puree, and 6 tablespoons of dry red wine. In the notes about the night she came up with this recipe, the author says:

Quote:

The red wine added several interesting notes as well as body to the tomato puree and it cut the acidity.

This doesn't entirely make sense to me - I thought red wine was acidic itself - but the author is Marian Burros, who is a New York Times food columnist and has written at least 6 cookbooks. So you'd think she would know what she's talking about.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Entire thread

Tomato Question
Snorkie
04/30/05 07:49 AM

Re: Tomato Question
Patricia Buzo
05/16/05 06:39 PM

I second the sugar
Kree
04/30/05 03:43 PM

Re: I second the sugar
Snorkie
04/30/05 04:00 PM

Re: I second the sugar
Kree
04/30/05 07:34 PM

Re: Tomato Question
Sand
04/30/05 11:28 AM

Re: Tomato Question
khyricat
04/30/05 09:17 AM

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