My marinara sauce always turns out too sour...what should I do?

Question

I have followed quiet a few variations of marinara sauce recipes. Latest was Emeril's Basic Marinara sauce found on foodnetwork's website. But all the sauces turn out to be too sour. I have tasted that ones at Olive Garden...those sauces are a little sour but not that bad. Does anyone have the same problem? Is there a way to make it less sour? Maybe use freshly chopped tomatoes instead of canned diced tomatoes? Please share...thanks :)

Answer 1

Many people will tell you to add sugar. Sugar does not counteract the acid it merely adds a sweet dimension.

To counteract and acid you need an alkaline. Thus, add a pinch or two of baking soda.

Chef Mark

Answer 2

I've had that problem in the past and believe me Marinara can be nice, sweet and tomatoey.
Things that help.
Read the ingredients list on the can. Some companies add citric acid as a preservative. This will make them more tart. Ideally the ingredients should be only tomatoes, nothing else.
I also find Italian tomatoes, although more expensive, tend to be sweeter. When your making a simple sauce like Marinara it pays to start with the best. I don't care for diced tomatoes, usually too much skin and seed. Either try whole peeled(I know separating and cleaning them is a pain) or crushed.
I don't know where you live but the brands I like that you may find are Cento, Sclafani, or IGA. Or try good imported ones. I know I'm making a fuss about the tomatoes but they're 95% of the sauce, lol.
Use a good grade of extra virgin olive oil, moderate priced ones are fine. Some of the cheap ones can be acidic.
If you still have a bit of sourness, Chef Mark is correct, a tiny pinch of baking soda will counteract the acid. Add a bit, stir well(it will fizz) then taste. You can adjust accordingly, just take your time.
Hope this helps. Buon Appitito!

Answer 3

Sugar is the easy solution
Tomato paste also adds sweetness.
Sherry instead of wine. Watch the amount can have a distinctive flavour.
Use good quality Canned Italian Plum Tomatoes
If you are using wine, be sue to reduce most of the liquid before adding tomatoes.

Answer 4

The more concentrated the product, the more acid things come out. Even canned tomatoes make a less acid sauce than paste and sauce. You could add some fresh toms in.

SUGAR also helps.

Answer 5

add a little bit of sugar. This works for any recipes with tomatoes or tomato sauce. It helps cut the acid in the tomatoes.

Answer 6

I like to put a spoonful of sugar in marinara sauce. It cuts the acidity and brings out the brightness of the flavors

Answer 7

i don't usually have that problem you have to remember to cook the sauce until the tomatoes turn dark red.... here is my recipe
saute onions and fresh garlic in olive oil once onions are light brown color add tomato puree 1 can add basil about 1 table spoon and i beef bullion cube simmer on low heat and stir often until tomato color turns dark you can add dash of sugar if you would like a more robust flavor

Answer 8

Tomatoes get more acidic tasting the higher the temp they are cooked. Keep your sauce to a simmer should keep most of the bitterness out. I cook mine in a crockpot.

Answer 9

If you are sauteeing garlic beforehand, perhaps you are over cooking the garlic if you brown it too much it turns to a more sour pungent taste. I use canned tomatoes cause they are already seeded and are always in season.

Answer 10

For Marinara, add brown sugar to taste.