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Old 09-28-2010, 10:39 PM   #1
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Pasta sauce tangy

I'm hoping i'm using the correct adjective. i'm trying to tell if the sauce is too tangy or too sweet. this is what i did.

1. took real tomatoes and boiled them a little so i could peel the skins off.
2. squished them all and threw them in a pan and cooked for a few minutes.
3. used a strainer and separated the pulp from the juice.
4. cooked the juice on stove for a few hours letting it thicken a little and reduce. it never really got REAL thick, but it did reduce and thicken a little. it probably reduced by half at least.
5. in separate pan cooked up some onions, garlic and carrot. Added both the pulp, 2 tablespoons of tomatoe paste and the cooked juices and brought to boil. simmer for 5 minutes or so.
6. added salt, pepper and put all in food processor
7. strained it through strainer again which caught all the seeds - resulting in a smooth and fairly thick sauce.

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Old 09-28-2010, 10:42 PM   #2
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Does it taste too tangy to you? Does it taste too sweet?

Barbara
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Old 09-28-2010, 10:49 PM   #3
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To add to my very short response, different people have different preferences. I tend to prefer a tangier sauce, while a lot of people seem to prefer sweet sauces (which is why I don't care for many Italian dishes in restaurants). I know that a lot of people add sugar to balance out the acidity. It really just depends on your personal preferences.

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Old 09-28-2010, 11:03 PM   #4
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I cut the acid/tang with a little honey.
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Old 09-28-2010, 11:26 PM   #5
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The tomatoes can vary causing different degrees of sweetness/tartness.

If the sauce is too acidic, I believe your best bet is to neutralize some of the acidity rather than trying to mask it with a sugar.

If tomatoes are too acidic, add the smallest pinch of baking soda to the pot. That will break down the acid in the tomatoes and change the flavor of the sauce to be less acidic. Remember to just use the tiniest amount.

Another thing to consider is the brand of canned tomato you buy. Some are more acidic than others. For example, I think Muir Glen Organic Tomatoes are very acidic and refuse to use them.

I realize you are using garden tomatoes. Romas are the best for sauce. Others can be too acidic.
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Old 09-28-2010, 11:30 PM   #6
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Originally Posted by Andy M. View Post
The tomatoes can vary causing different degrees of sweetness/tartness.

If the sauce is too acidic, I believe your best bet is to neutralize some of the acidity rather than trying to mask it with a sugar.

If tomatoes are too acidic, add the smallest pinch of baking soda to the pot. That will break down the acid in the tomatoes and change the flavor of the sauce to be less acidic. Remember to just use the tiniest amount.

Another thing to consider is the brand of canned tomato you buy. Some are more acidic than others. For example, I think Muir Glen Organic Tomatoes are very acidic and refuse to use them.

I realize you are using garden tomatoes. Romas are the best for sauce. Others can be too acidic.
I agree!

Barbara
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Old 09-29-2010, 08:07 AM   #7
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thanks for the tips. As far as anything sweet, there is already a carrot in the sace - although it was just a small carrot.

when i reheat the sauce - I will try a pinch of baking soda.
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Old 09-29-2010, 11:54 AM   #8
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What seems to be missing in the recipe you posted is any sort of other herbs and spices. The sauce would be pretty bland for my taste. Try adding Basil, Oregano, Thyme, etc.
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Old 09-29-2010, 01:31 PM   #9
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What seems to be missing in the recipe you posted is any sort of other herbs and spices. The sauce would be pretty bland for my taste. Try adding Basil, Oregano, Thyme, etc.
i was going to add some when I reheated. Would this change it from tasting extra tangy?
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Old 09-29-2010, 01:35 PM   #10
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Originally Posted by legend_018 View Post
i was going to add some when I reheated. Would this change it from tasting extra tangy?
It shouldn't. However, the added flavors may change your perception of the acidity. Add the herbs and cook them into the sauce then taste to determine if you still want the baking soda.
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