Actually, I don't use any paste in my sauce at all. To me it takes away from the natural taste of the sauce. In place of the paste i use tomato puree, crushed roma tomatoes and reduction. If you must use it, try a couple splashes of balsamic vinegar and a bit of sugar.
I don't use tomato paste, I find it too agressive, with an overbearing backtaste. Even a little. I like skinned seeded tomato puree, sometimes, depending on season, the tinned is better than the fresh. Same with whole toms. of course.
Thanks. I did use sugar, but too late now anyway, we've already eaten! I was just making spaghetti out of whatever I had in the house, and I didn't have any fresh tomatoes or puree, and I didn't have enough crushed tomatoes or tomato sauce.
Yup. Was taught to ALWAYS saute or roast the tomato paste, best added in after carmelizing the onions, saute until a nice mahogany colour, then add in canned or fresh tomatoes. You'll find that the tomato paste will add body and flavour if you treat it like this. When making veal jus, the tomato paste is always roasted with the mirepoix.
All canned brands tomater paste got bitter overtones..least all them I've tried over the past 40 years or so. Like the man say dont use it. Now anybody who has time to be spreading it out and baking it on a sheet pan got to have too much free time of their hands Now if somebody can convince me there is some version of that stuff that aint bitter..I will take all this back and go buy some tomorrow. Thanks.
ps..since I has cooked for money on numberous occasions I think that give me squatting rights over here with the big boys. If that aint according to Hoyle..kindly let me know. Gracias.
I can find about 10 different varieties of tomato paste on the supermarket shelves here. I've tried them all, and only one or two are good enough to use.
Having said that, I try to avoid using it in spaghetti sauce; if you have fresh, ripe ingredients (tomatoes, garlic, onions, etc.) you don't need it.
Besides not using it, you can add lemon juice (about 1 OZ per 8 OZ of paste) and to round it out about 1 TSP of anchovy paste per 8 OZ of tomato paste. That will at least help to cover it up for you. All the roasting in the world won't do much to eliminate the flat taste of the paste. You can really only work with it and extend the hard flavors by enhancing them - try this and you'll see. Also, using fresh basil and oregano won't hurt either - dried will only add to the bitterness of tomato paste.