My marinara and tomato based sauces usually turn out pretty acidic and I know some people say to add sugar but then others think adding sugar is an abomination. What are some good ways to tone down the acidity? Thanks!
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My marinara and tomato based sauces usually turn out pretty acidic and I know some people say to add sugar but then others think adding sugar is an abomination. What are some good ways to tone down the acidity? Thanks!
Posted by None at 12:19 PM
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