3
votes
3answers
916 views

Why does my cookbook want me to drain my tomatoes for a pasta sauce?

I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful instruction. The gist of it is this: ...
3
votes
2answers
774 views

Tomato pasta sauce splits. Why?

I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
10
votes
6answers
31k views

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in ...
48
votes
25answers
111k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.