tomato sauce

[Thomas]

Which is not what I find.

What constitutes lighter tomato, in my book, is fewer tomatoes, less thickness and more liquid--perhaps less cooking time too. Also, varying degree of oil/wine in the sauce.

But even my thickest sauce has reduced or offset acids because I like it that way.

Not sure about the Dolcetto reference, IK. That wine usually comes in at pretty good acidity. I like it with grilled vegetables, among other things.

[This message has been edited by foodie (edited 03-09-2004).]