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Old 04-15-2010, 11:37 AM   #11
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I agree that you can substitute red wine vinegar or leave it out.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 04-16-2010, 12:02 AM   #12
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Originally Posted by Andy M. View Post
Just leave it out. Balsamic vinegar is not a critical component of tomato sauce.
I was thinking about that too, but just thought that it might taste a little different since the recipe has the balsamic vinegar.

Thanks for all your suggestions, I don't know which ones to try out though

I'll probably try the Sherry vinegar just like what ChefJune said...is this good for seafoods?

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