Subj : pasta sauces
To : Dave Drum
From : Ruth Haffly
Date : Tue Aug 02 2022 14:20:49
Hi Dave,
RH> My MIL, in later years, started adding a carrot to absorb some of the
RH> acid from the tomatoes. I still make mine without the carrot, haven't
RH> really noticed a difference.
DD> The carrot adds sweetness which masks the acid bite.
We don't mind the acid right now, maybe in years to come it will bite us
but not a bother now.
JW> I also add minced onion and celery fried in olive oil and thyme to
JW> mine.
RH> I've not used thyme but sometimes do a fresh sauce with all fresh
RH> tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use
RH> the dried ones. Celery goes in other things, not pasta sauce as a
RH> general rule.
DD> Celery adds very little flavour but does add bulk/thickening to
DD> sauces. That's why I add celery to my chilli mix liquids.
I don't buy it as often as I did when the girls were home. Back then it
was a staple to add to school lunches, as well as carrots. Also used a
lot in my stir frys, something else I don't do as often now that we're
using a smooth top stove.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Gone crazy, be back later. leave a message at the Beep!
--- PPoint 3.01
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