Mellowing the taste of tomato in tomato sauce

Discussion in 'Food & Cooking' started by bluefringes, May 9, 2014.

  1. bluefringes

    bluefringes

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    I have tasted a Mexican cooked salsa and an Italian pizza sauce that both had almost no tomato flavor. The base was obviously tomato by appearance only. The tomato sauces acted almost exclusively as a medium for other flavors. The absence of acidity was also perfect. How do I get this result in my tomato sauce? Can this be done with canned tomatoes or do I need fresh?
     
    Last edited: May 9, 2014
  2. michaelga

    michaelga

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    Use fresh tomatoes... refrigerate them - this will kill the tomato taste and then add your herbs / flavourings.

    Heated or canned tomatoes have the flavours 'fixed' in them, so they won't work for a red-herb sauce.

    The other modern alternative is to use tomatoes grown for size, colour, shape and durability out of season.  They however created have a natural lack of flavour!  :)
     

    To find them - simply pick them up and give them a sniff... no scent ... no flavour!

    =====

    All joking aside ... never refrigerate a tomato... please!
     
  3. brandon odell

    brandon odell

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    Why on earth do you want a tomato sauce that doesn't taste like tomatoes?

    Acidity can be managed with a dash of sugar, but you do want to have some acidity if you are using the sauce with a fatty meat or using cheese in the dish. Fat and sugar need some acidity to balance them out and open up their flavor.
     
  4. ordo

    ordo

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    You may try roasting the tomatoes before making the sauce.
     
  5. chrisbelgium

    chrisbelgium

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    The best way to mellow down taste is to add some (30% fat) cream at the very end of the cooking time of your tomato sauce, prepared as usual. Let simmer for a while, et voilà. Cream is... a true flavor killer!
     
    Last edited: May 9, 2014