Quote:
Originally Posted by KC911
My long time buddy might kill me for giving away "his" secret....a pinch, and I really mean a pinch....of cinnimon...
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Yeah, that's a well known trick to help cut the acidity from the tomatoes. Works in spaghetti (and any other tomato-heavy dishes) too.
But as you mention, it only takes a very tiny amount, and most over-do it. If you can actually taste cinnamon, then you f'd it up.