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I have had luck befriending employees at local pizza joints, and asking if they will order a bucket for me with their next supply shipment (it pays to tip well). Many of the companies that pizza shops order from carry ricotta impastata. It's usually no more than $10 - $20 for a 5lb bucket, and it's perfect for cannoli.


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I do agree with the comments about using the proper temperature and simmering. It can be difficult to achieve that perfect simmer, especially with a lidded pan, but quite worth the effort. Please see this from CookingLight as it gives very good information about boiling and simmering and how to get to where you want to be. Another thing would be to ...


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I would like to emphasize the sentiment given in the answer above that tomatoes shouldn't be bitter. If you are using canned tomatoes, consider moving to a different brand to give you a fresher and brighter tomato taste. Having said that, I would also offer you another alternative called a gastrique to use as a way of finishing-off your tomato sauce. ...


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IMO, tomatoes should not be "bitter" it should become sweeter as it cooks down; usually we add some sugar to remove some of the acidity, but not the bitterness. Use fresh, ripe and in season tomatoes; leave them out of the fridge. I suggest slowly softening onions (up to before they turn brown) in oil (instead of boiling it); that should bring up some ...


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Some quick things which you may or may not find in your nearby stores which can act as sweetners: Honey Jaggery Corn Syrup Some citrus fruits like oranges Berries Winter Squash like Acorn, Butternut



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