Originally Posted by
Geri B
maybe someone is " pulling his leg". When I do sauce from scratch or even jarred, I put a pinch of baking soda to cut the acid. A friend puts in a carrot? Never tried that myself
Geri, how much baking soda? My mom (age 97) complains about how the tomato sauce has way too much acid for her - but she loves spaghetti, and I am
not making it from scratch - so I definitely need to add something to cut the acid.