Recipes and Reviews

Most people are concerned with lowering the high acidity of tomatoes by removing the skin and avoiding canned tomatoes packed with citric acid. Putting more acidity (via lemon juice) in the sauce can only detract from the balanced taste of properly made sauces, and is one reason canned tomato sauces never taste as good as fresh ones. If you must add lemon juice, by all means include a little honey to balance the acidity. P.S.: If you're getting an alcohol taste from the marinara/red wine, you're not cooking it in early enough.