I’ve decided to add “cooking tips” to the blog for you. It dawned on me last night, after Unca T gave me a cooking tip while I made red clam sauce for him and the fam at g-ma’s house, that this might be needed too. They will be short posts, just a quick note saying, “hey, try this!”
So, this first tip is from Unca T.
Add one half teaspoon of baking soda to tomato-based sauces to tone down the acidity of the tomatoes. This does nothing to the taste of the sauce, so don’t worry yourself about that. For me, it means less heartburn. Who knows? You may be like me. 🙂
By the way, I hand measure most all small amounts of dry ingredients. If you aren’t to that point yet, you’ll get there. *winks*