"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-13-2011, 06:08 PM   #1
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Marinara - sour and "overcooked"?

despite many attempts, I'm still not satisfied with my marinara sauce. I always used canned crushed tomatoes. I have 2 problems compared to the good ones I have tasted in a restaurant:

1. after cooking (I don't cook it for a long time, maybe 20 minutes), it becomes overly sour

2. after cooking, it has this kind of "cooked tomato" taste. it's hard to describe, but it's not pleasant and you will taste it whenever you cook tomatoes.

Wonder if anyone can help?

__________________

__________________
Hyperion is offline   Reply With Quote
Old 06-13-2011, 06:14 PM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Canned, crushed tomatoes are a concentrated tomato product. I wouldn't use them for the main bulk of a marinara sauce. I would go with the canned diced or canned plumb. You can use a hand blender to grind them down to a nice consistency. Add a bit of tomato paste to give it some more thickness. Sometimes a bit of sugar helps mellow out that bitter or tart finish. Ground tomatoes taste a bit harsh for me. I use them as a base for soups or pizza sauce, but they get diluted quite a bit in these applications.
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 06-13-2011, 06:14 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,371
The tomatoes you are using are probably too acidic. That's the sour taste. You have to offset the acidity. At the start of cooking, before you salt the sauce, add the tiniest pinch of baking soda to the sauce and stir it in. There will be a little foaming. That's the soda neutralizing the acid. It takes a very little bit of baking soda to get the job done. When you're OK with the acidity level, go ahead and salt to taste.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2011, 06:20 PM   #4
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Andy M. View Post
The tomatoes you are using are probably too acidic. That's the sour taste. You have to offset the acidity. At the start of cooking, before you salt the sauce, add the tiniest pinch of baking soda to the sauce and stir it in. There will be a little foaming. That's the soda neutralizing the acid. It takes a very little bit of baking soda to get the job done. When you're OK with the acidity level, go ahead and salt to taste.
lol, I actually thought of adding baking soda to offset the acidity, but thought it would make the sauce very salty.

Is marinara sauce supposed to be a "concentrated" tomato sauce, or "diluted" tomato sauce?
__________________
Hyperion is offline   Reply With Quote
Old 06-13-2011, 06:34 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,371
Quote:
Originally Posted by Hyperion View Post
lol, I actually thought of adding baking soda to offset the acidity, but thought it would make the sauce very salty.

Is marinara sauce supposed to be a "concentrated" tomato sauce, or "diluted" tomato sauce?
It's supposed to be a simple sauce with a relatively short cooking time. Minutes, not hours.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2011, 06:36 PM   #6
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Andy M. View Post
It's supposed to be a simple sauce with a relatively short cooking time. Minutes, not hours.
Do you add water to it? And if you use canned whole tomatoes, do you also use the juice that comes with it?
__________________
Hyperion is offline   Reply With Quote
Old 06-13-2011, 06:38 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,371
No water, everything in the can. That's all the liquid you need.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2011, 09:36 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
alcohol, such as red wine, releases flavinoids in tomatoes. After sauteing the onions etc, add some tomato paste and brown (pince) a bit, then add your wine and let it deduce a bit then add your bulk tomatoes.

chopped carrots cooked with the onion, using sweet onion like vidalia, adding fresh basil or ground fennel seed all help sweeten tomato sauce naturally. Obviously, adding some sugar will too.
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.