Quote:
Originally Posted by ChefBertMor
One of my wife's complaints is that too many red sauces are too sweet for her. So for our purposes an old time tomato-y flavor that is not too sweet would be perfect .
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For me the sweeter it is the better it taste
, but I know people here who want to get a tangy/acidic taste and therefore use 1/3 of Costoluto Fiorentino and 2/3 of other regular paste tomatoes (which in my area usually are San Marzano, Roma or Canestrino).