Can anyone help me with my tomato sauce?

Question

It was too acidic...so I added some sugar...now it is still too acidic, and sweet....I've never made my own sauce before...

Answer 1

White wine work wonder, also fresh basil or fennel (both sweet herbs) will reduce acidity. Ground beef (medium fat) also works but you are trading one evil for another (fat).

Next time you make sauce, use plum tomatoes instead of just regular tomato there is a big difference. Each tomato, sauce or paste have different levels of acidity, experimentation is the best teacher.

Answer 2

Learn for next time, just like to many hot peppers in some dishes you can't change what's already there. One cannot 'de-acidify' a product by cooking it longer. In fact, long cooking reduces the mass by 'cooking off' the liquid present thus concentrating the acid already present in the product. This results in the same acidity started with but in a mass that is now reduced by most likely a fourth or a third.

Adding sugar or salt - both of which have a natural affinity with tomatoes - should be a personal preference and not to counteract and mask a problem. A LITTLE sugar, just to enhance the tomato's natural sweetness yet not enough to be noticed at first taste is all that is needed. The amount will vary from batch to batch.

Answer 3

if you used fresh tomatoes
it was the seeds---they make your sauce bitter
you need to remove the seeds before chopping the tomatoes
squeeze the tomatoes in your hand over a bowl

if that is too much work---just use canned tomatoes
good luck next time

Answer 4

add some salt.

or
add some nutmeg-just a dash

or
sometimes a small can of tomato paste helps.

let it simmer for a while, this will mellow the sauce.

Answer 5

Funny thing is, altered tomatoes are less acid than natural ones!
try this: grill your tomatoes and then remove skin!;O)

Answer 6

Add a pinch of baking soda, it will neutralize the acidity.