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By (user no longer on site) OP
over a year ago
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So traditional way to combat acidity in tomato sauces is to add sugar.
Think a small amlunt of bicarb would work or do you think this would just scupper it? |
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"So traditional way to combat acidity in tomato sauces is to add sugar.
Think a small amlunt of bicarb would work or do you think this would just scupper it?"
It will make it salty.
Add a little cream or mascarpone?
Or let it simmer for about 2 hours. |
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By (user no longer on site) OP
over a year ago
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"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison."
Love a good puttanesca I'm trying to dial in my own personal version.
I find itt ammusing though that my taste teater for it is an actual escort 
This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca.
Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt |
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By (user no longer on site) OP
over a year ago
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"Never found tomato sauces particularly acidic and I don't really acidic foods, might be me?
"
I pre Reduced red wine in this one.
Not sure if its the specific wine or the fact i reduced it first but its much more tart thsn normal |
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By (user no longer on site)
over a year ago
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"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison.
Love a good puttanesca I'm trying to dial in my own personal version.
I find itt ammusing though that my taste teater for it is an actual escort
This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca.
Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt"
Don't add salt. I don't and mine doesn't taste salty. |
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By (user no longer on site)
over a year ago
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Use ripe tomatoes. Like, two weeks on window sill after you've bought them ripe. The more ripe the tomato, the less acidic I find them
Oven roast them, rather than pan cook. About 50 minutes at 130C. Coat them with oil, sprinkle granulated onion, granulated garlic, salt and pepper. I also roast a few onions with them.
I find the oven roasting really brings out the sweetness and reduces the acidity.
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By (user no longer on site) OP
over a year ago
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"Use ripe tomatoes. Like, two weeks on window sill after you've bought them ripe. The more ripe the tomato, the less acidic I find them
Oven roast them, rather than pan cook. About 50 minutes at 130C. Coat them with oil, sprinkle granulated onion, granulated garlic, salt and pepper. I also roast a few onions with them.
I find the oven roasting really brings out the sweetness and reduces the acidity.
"
I love roast tomato sauce.
We slowly dry/roast sliced cherry tomatoes from rhe garden till they are these lovley goeey cirspy little treats lots of oil and rosemary |
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