Question of the Week: March 14, 2011
Question: I love pasta tomato sauce, whether homemade or in the jar. But I love it with plenty of olive oil. What can I do to thin the sauce out while maintaining the rich flavor?
Submitted by: Michele B.
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Past questions of the week:
February 14, 2011 - What’s the difference between stock, broth and bouillon?
February 21, 2011 - Lately, my layer cakes and pound cakes are getting a crusty top after baking. What am I doing incorrectly?
February 28, 2011 - Why did the milk curdle in my potato soup?
March 7, 2011 - How can you take the heat or spice out of a recipe and make it milder?