SC - spaghetti sauce

[Nisha Martin]

   Does anyone have any ideas on how to make it less
acidic since I 
still
have a whole pot full, without mangling the taste, and
secondly does 
anyone
think/know what could've caused it. Could it be too
much garlic and 
basil?
I guess the tomatoes could've been more acidic than
usual, but it's 
never
happened before.

  BTW, can't add sugar to it.  That's a
no...no....no....no...in my 
house.
FBI won't let me do it, says his mother never did and
he doesn't want 
it
that way!
 
I always add about a tsp of sugar to mine. It balances
the oregano but it's not enough to make it taste
sweet. But I also have used just a small pinch of
cinnamon to do the same thing. (1/8-1/4 tsp in a whole
batch, which at my house fills a Large dutch oven) I
usually have caramelized onions in my sauce too, so
that adds some sweetness. I put all kinds of stuff in
mine. Olives(real ones, not the seedless things they
make in california) mushrooms, roasted garlic, onions,
spinach(only way to get the hubby to eat it), sun
dried tomatoes, zucchini and anything else that sounds
like it might be interesting. You might try adding
sweet italian sausage as part of your meat. 

Most guys dont really know how mom made what they made
in their kitchens. My husband swore his mom made
cornbread from scratch, but when we talked to his
aunt, she told him she used the same brand cornbread
mix I do. (His mom died about 18 years ago) but
nothing ever measures up to those special dishes that
mom made. My moms chicken and dumplins and my
grandma's shortbread and gingerbread will always be
better to me than anyone elses. So it's not just guys
that feel that way. :)
good luck
Nisha

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