Home made pasta sauce - too acidic?

Icey77

Morning Peeps,

I tried to make my own pasta sauce the other day and found it very acidic tasting

I used chopped tomatoes, tomato puree, chopped courgette, carrot, peppers, a finely chopped small red chilli, some garlic and some onion granules (OH won't eat onions! :eek: so I was being sneaky to see if he'll taste it)

Now it tastes very acidic and not as nice as the ones I can get in the supermarket.

Any ideas?

Thanks
Icey xx

tiff

A teaspoon of sugar helps with a tomato based sauce.

hot.chick

yep - needs a touch of sugar

Red_Doe

Try demerera sugar, tastes lovely and rich.

chella71

I had this before but just with one particular brand of tinned tomatoes that I was using, haven't had the problem with other brands but as with the others I just added a touch of sugar x
Chella

Penelope_Penguin

Icey77 wrote: »

Now it tastes very acidic and not as nice as the ones I can get in the supermarket.

Any ideas?

How long did yoiu cook it - I find a couple of hours' simmering makes for a lovely depth of flavour.

As for onions, I think you really need them in a pasta sauce, and they add to the sweetness. How about grating them in a FP, then your picky OH will be none th wiser :rotfl:

missworks2jobs

My dad always puts a touch of brown sugar, a glugg of vinegar (usually balsamic) and a drop of worcester sauce in all his sauces. It adds a bit of sweet, sour & salty.......a bit of each different flavours just to make sure he's covered every base. His home-made pasta sauce & soups are always delicious mmmmmm - that reminds me I must go round for tea one night.

as for the onions - my sister would whinge and moan about onions in her gravy for sunday roasts.....so my dad started blending/puree-ing them in (handheld blender thingy) with the gravy and she never noticed the difference!!!!

Bongedone

missworks2jobs wrote: »

My dad always puts a touch of brown sugar, a glugg of vinegar (usually balsamic) and a drop of worcester sauce in all his sauces. It adds a bit of sweet, sour & salty.......a bit of each different flavours just to make sure he's covered every base.QUOTE]


I do this also. If I have ran out of Worcester sauce I use a dash of soy sauce for the oomarmi (is that how you spell it?)

Fruball

I swear by bicarb of soda - use it all the time in my pasta sauces - just about 1/4 or 1/2 teaspoon depending on how much there is - its fizzes a wee bit but just stir it in

Hellyboo

Was going to say sugar too If you look on pasta sauce jars there's always sugar in there. If you're watching your waist (as I always seem to be ) sweetener does the job just as well.

Also make sure your garlic isn't burnt as that can taste bitter and a bit acidic if it catches.

Penelope_Penguin

Frugal wrote: »

I swear by bicarb of soda - use it all the time in my pasta sauces - just about 1/4 or 1/2 teaspoon depending on how much there is - its fizzes a wee bit but just stir it in

Noooooooooooooooo! That'll be because the bicarb is reacting with the ascorbic acic, aka vitamin C, and therefore denaturing it :eek: You want to keep as many vitamins as you can