how do i keep my tomato sauce from being bitter?i can't use garlic so i have to make my own.?

Question

i'm allergic to garlic so i have to learn to cook with out it.

Answer 1

A tiny bit of sugar and so balsamic vinegar will prevent the bitter taste.

Answer 2

Tomatos are naturally acidic and can be a bit bitter from the seeds. You might want to remove the seeds before cooking. Also what might help is if you don't cook your sauce on such a high heat. Bring the sauce up to a boil quickly then turn it down so it can simmer for a longer period of time. This will give a more gentle heat to the tomatos and prevent some of the bitteress. It could also be the herbs you're using as well. If they're dried or fresh harsh/fast cooking temps can make the herbs bitter as well.

Sugar will mask the bitterness but not actually take it away. Sweet tomato sauce is just wrong in my opinion anyway.
Good luck with your sauce!

Answer 3

This is very common with tomato sauce whether it's from fresh or canned tomatoes. Sugar will not reduce the bitterness, only add calories. Depending on how much sauce you're making, simmering in a dry, drinkable red or white wine, or even dry vermouth (which is usually cheap and just as good for cooking) will get rid of the all bitterness. A quarter cup in 2 to 4 cups of sauce will do it, more if you're making a larger amount. The heat of the sauce will cook off the alcohol so if you put in too much, just cook it a little longer and it'll be fine. Do not use a sweet wine or the cooking wine you get in the supermarket which is loaded with salt.

Another thing you can do if you're making your sauce from fresh tomatoes is remove the seeds first. It will reduce the bitter taste though it may not completely prevent it.

Answer 4

Wow, I have never heard of someone being allergic to garlic. Interesting. You can add a little sugar, but veggies automatically get sweeter when they are sauteed. Try adding onions, peppers and mushrooms that have been sauteed to your sauce. You may also want to cook it longer. Finally it might be your pot. A lot of the silver pots that aren't very heavy or have a teflon lining will leave a funny taste in things that are cooked a long time.

Answer 5

Add a little sugar. What a shame that you have a garlic allergy. I can't imagine home made sauce (I don't use harred sauce ever) without fresh garlic. I even chop it with onion to saute in oil before adding the rest of the ingredients.

Answer 6

Add baking soda but do it a little at a time or it will ruin the sauce. Baking soda works when acid is present so too much will give it a funky taste. If by chance you do add too much try adding some lemon juice into the sauce to counter-act the baking soda.

Answer 7

Just add a bit of sugar to it - abt 1/2 tsp into a quart of homemade tomato sauce. If you can't use sugar - try Splenda. One packet ought to do the job.

Answer 8

Add a couple tablespoons of regular, white, granulated sugar. This will do the trick and will really enhance the flavor of the tomatoes as well.
Also, add tomato paste to your sauce - it's a more intensified tomato flavor and is sweeter than just tomato sauce.

Answer 9

Peel and Take the seeds out before you puree or chop the tomatoes:
Cut the tomato in half horizontally, and squeeze the tomato until the seeds squish out. You might have to help them out with your finger.

Italians believe that the peel and seeds causes a bitter taste. You might agree. I use it all anyway.

My grandmother used to say: You know someone really loves you if they peel your tomatoes for you. lol.

Answer 10

Add a tablespoon of sugar to your sauce when cooking it