Re: John’s of Bleecker… The Sauce Man… The Sauce!

A while back I was adding a touch of red wine vinegar for an acidity kick. Maybe a teaspoon per 28 ounce can of tomatoes but tasting as I added. I agree with @SammyMeatballs post about laying down the cheese and topping with tomato sauce really bringing out the flavor of the sauce, and also that helps not to burn the mozzarella especially if you need longer baking times.

Gary