Tomato sauce help

Joined Aug 10, 2013
How do you like that way of doing it, I always thought the onion should be sauté well like a good 10 mins to enhance flavor ?
Would it be better to just purée the onions in a food processor, and add to the tomato and let it cook together from the begining?
Joined Nov 27, 2012
Best tomato sauce is really good freaking canned tomato, olive oil and salt(fresh pepper when serving). no cooking needed(chopped fresh Herbs optional)
crush the tomatoes, mince the herbs, add a dumb amount of very nice extra virgin olive oil and salt to taste. No cooking needed at all I swear by it.
The acidity really works with the olive oil, give it a go. Just get some good tasting canned stuff and go from there.
(If you have em fresh(good tomato again) you'll have to skin em, chop them and simmer with a bit of oil till soft.
let em chill and do the same thing as above.
Joined Mar 1, 2017
Onions are inherently acidic. Unfortunately, cooking does little to lower its acidity. Cooking/caramelization is what gives cooked onions their sweetness and in turn, masks the onion's acidity. hile adding an onion to a pot of tomato sauce definitely adds some great flavor, it will actually increase the acidity.

Sugar does nothing to reduce the acidity levels either. Like adding an onion or a carrot to the pot, the sweetness of the sugar will only hide the acidity, not reduce it.

Another misconception is that cooking tomato sauce for hours will reduce the acidity of the sauce. It does not. Instead, cooking for long hours is a reduction process that will actually concentrate the sauce thereby concentrating the acidity. This is not to say that all tomato sauces should be cooked for shorter periods of time of about an hour or so. There are indeed some great tomato sauce recipes out there that call for the tomatoes to be cooked for long periods of time thus concentrating their flavors. But, if the goal is to make a pot of low acidity sauce, cooking it all day isn't going to make much difference.

The best way to make low acidity tomato sauce is to start with low acidity tomatoes such as Plum tomatoes or some other variety. Romas are an excellent choice. But, not all varieties of Plum tomatoes have low acidity. The seeds contain much of the tomatoes acidity. So, be sure to remove the seeds and pulp before making sauce when using fresh tomatoes.

If tomatoes are not in season or not readily available where you live, a can of quality, whole, peeled plum tomatoes is a good choice.

Another good method is a pinch of baking soda, which has already been mentioned in this thread and is a great cure-all, especially for sauce that's made with acidic or poor quality tomatoes. Not much is needed and the best time to add the baking soda is at the end of the cooking process while the sauce is still simmering. Stir thoroughly and as the sauce is stirred, it will fizz with orange bubbles and then subside. Too much baking soda will ruin the sauce. For a typical sized pot (5-7 qt) a quarter teaspoon or less of baking soda is all that's needed.


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