blake murphy wrote:
> On Fri, 20 Apr 2007 14:34:54 -0500, "kilikini"
> > wrote:
>
>> Goomba38 wrote:
>>> Puester wrote:
>>>
>>>> Tomato, onion, garlic, green or red pepper. Usually meatballs
>>>> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
>>>> Italian parsley if I have it. Simmer all afternoon, at least two
>>>> hours or it tastes raw like most restaurant pasta sauces. Even
>>>> better the next day.
>>>
>>>
>>> Green peppers are one thing I never add to my tomato sauces. I just
>>> don't care for it or it reminds me too much of a pizza, I dunno?
>>> But I have included roasted red peppers (either diced or pureed) in
>>> various tomato sauces at times with good results.
>>
>> I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor
>> of the pepper overcomes the flavor of the tomato & garlic, IMO. I
>> also dislike green pepper used in New England clam chowder; I don't
>> understand why some people do that.
>>
>> kili
>>
>
> i've never heard of peppers in chowder. it must look rather odd.
>
> your pal,
> blake

I tastes rather odd, but I've had it that way more than once. It ruins it!

kili