-L. > wrote:

>Steve Pope wrote:

>> I also can't imagine a spaghetti sauce being too acidic
>> unless you accidentally added to much vinegar to it.

>Tomatoes are often too acidic - depending on the variety, season, where
>they are grown, soil content, etc.

Good point. I would not encounter this because the only
tomatoes I buy are either from a farmers market in season (in
which case, I would have tasted one and not purchased if too
acidic), or canned domestic or boxed/jarred Italian tomatos
neither of which are ever acidic.

I normally add vinegar to a spaghetti sauce, usually some red wine
vinegar for acidity and some basalmic for flavor.

Steve