Tomato Sauce help!

posted 3 years ago in Cooking
Post # 3
Member
1463 posts
Bumble bee
  • Wedding: August 2012

I don’t have a specific recipe, but a tip my mom gave me years ago was to add a bit of sugar to downplay the acidity of the tomatoes.

Post # 4
Member
2197 posts
Buzzing bee
  • Wedding: March 2013

@starlitgirl:  agreed with @Kimberley25: , a bit of sugar will help balance out the acid. Also, try cooking it longer, like at a low simmer. You really need to cook out that “canned” flavor. I also use a lot of good spices like oregano, basil, garlic and onion salt, and bay leaves. 

 

Post # 5
Member
1463 posts
Bumble bee
  • Wedding: August 2012

@CocoLoco523:  Great tips!  My mom used to let her sauce simmer all day long and it would drive us nuts because it smelled so good.  I would add that if you use “garlic salt” rather than plain garlic, check to make sure your canned tomatoes are sodium free, otherwise the sauce might end up too salty.

Post # 6
Member
1648 posts
Bumble bee
  • Wedding: August 2000

try adding a little sugar

Post # 8
Member
356 posts
Helper bee

@starlitgirl:  When I make mine, I use ALOT of seasonings. Sea salt, pepper, garlic salt, onion powder, italian seasoning, season salt, pizza seasoning, basil etc. I don’t use measurements, I just throw everything in until it tastes right.

Post # 10
Member
2197 posts
Buzzing bee
  • Wedding: March 2013

I never measure ingredients, so I’ll give you my best estimates:

1/2 a yellow onion diced. Saute in olive oil. Once soft, add in 1 big heaping tablespoon of garlic. Saute until fragrant. (I typically add mushrooms and will sautee them now if adding. They get a pinch of thyme) Then 1 large 32oz can crushed tomatoes, 1 can tomato sauce, 1 can tomato paste. Then about a tbs each of garlic powder, onion powder, oregano, basil. 2 bay leaves. A big pinch of sugar. Salt and pepper to taste. Sometimes red peper flakes or cayenne for a kick. Bring to a boil, then reduce to a simmer for minimum 30 min, but longer is better. 

You can also add red wine or chicken/beef stock for more flavor. 

 

Post # 12
Member
545 posts
Busy bee
  • Wedding: June 2013

I make mine without a ton of seasoning, no onion. I used pureed tomato (not a fan of chucky sauce), some olive oil, some basil, oregano, red pepper flakes, salt, pepper and a touch of sugar. Cook it low and slow. 

Post # 13
Member
2197 posts
Buzzing bee
  • Wedding: March 2013

@starlitgirl:  I really just use a big pinch. I don’t know what that equals… maybe 1.5 tsp? maybe a Tbs? Not sure. But not a whole heck of a lot. 

Post # 14
Member
841 posts
Busy bee
  • Wedding: September 2014

@starlitgirl:  How long did you let it stew? Tomatoes are super acidic so they have to cook for a long time to get that acidity out. I simmer mine over the stove pretty much all day (so I can only do it on weekends). It takes a while to cook that raw acid taste out.

Also, lots of garlic, basil, some bay leaves, and you HAVE to add sugar. For one big pot of sauce, I add about 1/4 cup of sugar. I add some other herbs and seasonings, too, but garlic and basil is what I really get heavy handed with. Always use fresh herbs! 

Also, make sure you get a splatter screen! cooking tomato sauce all day gets super messy without one.

Post # 15
Member
22 posts
Newbee

BAKING SODA!

You can literally see the acid bubbling away in the sauce – you only need to add a teaspoon or two. 

Post # 16
Member
1648 posts
Bumble bee
  • Wedding: August 2000

@starlitgirl:  I don’t really measure, but I usually put a spoon or two at a time (assuming this is a big pot of sauce and depending on how tart it was when I first tried it) then taste and stir, let it simmer and taste it again.  I also agree with letting it simmer for a few hours on low.  You’ll see the sauce darken in color and thicken slightly.  Mama mia! lol

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