Oh I can't agree more about being patient after adding the baking soda!!!!! Once there's too much it's too late and it's really, really bad!!!!!
mudbug - At the restaurant I worked at that's exactly how we made our marinara - and there's no way to get around it - it's GREAT!!!! Through the years there every chef that came in wanted to change it and they were thoroughly disgusted when they were told to change it back!!! LOL
Everyone wants to be creative and change things but you can't beat this simple recipe. I always make sure that the basil is pretty plentiful. When I go to heat it again I slowly saute it to remove even more of the juice and concentrate the flavors. - Oh yea - this is in my future in the next few days!!!!
This can easily be topped with a grilled/sauteed chicken breast, or surrounded by grilled veggies, or a combination of mussels, clams, and squid.
"Count yourself...you ain't so many" - quote from Buck's Daddy