On 10 Apr, 04:54, Sqwertz > wrote:
> On Mon, 9 Apr 2012 19:10:57 -0700, Julie Bove wrote:
> > So do you have any secret things you add to your sauce when you make it from
> > scratch?
>
> EVOO. Somebody here posted a recipe about 15-20 years ago that
> included what I thought was an ungodly amount of extra virgin olive
> oil. * The shole idea of EVOO in pasta sauce was foreign to me. It's
> probably the first piece of good advice I ever used here. *You can
> also add butter (not margarine, please!).
>
> BTW: I read the first sentence of the first paragraphs you posted,
> then decided just to skip down to the bottom where there would
> probably be a question. *If I read all that stuff in between then I'd
> feel too compelled to comment on some other oddity(s) of yours and
> never answer the question. *Just sayin.
>
> -sw

I think it's obvious to use EVOO on a good tomato sauce. I use a lot.
cheers
Pandora