> Big Question: The base sauce tasted to me like a spicy marinara-type

> pasta sauce. What would be so wrong with starting with some bottled
> marinara and thinning it with broth and red wine? Would I be drummed

> from the corps? I'm not sure I want to make the marinara sauce from
> scratch (I know, it's not a big deal, but I don't feel like it next
> time, OK?).
>
> > --
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and

> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.


Hey, Barb,

I've done the reverse...have been using the cioppino sauce instead of
Marinara sauce for several years. It seems to have a nice "kick" to it
that marinara sauce lacks. At one time, TJ's only carried the sauce
around the holidays and I had to stock up then...and never seemed to
buy enough to last throughout the year. I was soooo happy when they
started carrying it all the time.

However you use it...this is goooooood stuff!

jillie
Roseville, CA