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Reply to "Why do my attempts at tomato soup turn out to be pizza sauce?"
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[quote=Anonymous]I make Marcella Hazan’s tomato sauce (just the one with the tomatoes, onion and butter), and purée it. I like really thick soup and that sauce makes me giddy anyway. I have acid problems so I eat this only rarely and add a little baking soda to cut some of the acid. No herbs. Sometimes Parmesan. And you could add some broth to thin it if you like the regular soup consistency.[/quote]
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