anna maria, you are a sweetheart. Thanks for all the great
suggestions.

The acidity of tomato sauce is exactly the reason I tend not to like
Italian red sauces, and the sauce I ate last weekend that I wrote
about had no trace of acid at all. It would never have occurred to me
to add some milk or cream. The next time I've cooked a tomato sauce
that's too acidity I will use your solution.

I think I will first try the sauce with a good canned tomato, Muir
Glen Organic. If it comes out too acidy, I will put in a bit of milk
or cream. If I'm not thrilled with the result, I will try fresh
tomatoes (including yellow tomatoes) assuming I can get them. There
are good markets and farmers' markets near me.

>keep us posted on what you did and how was the result!

I will cook this at the beginning of next week and will post my
results (even if it's not good!).

Johnny