SC - OOP:tomato sauce
Nicholas Sasso
NJSasso at msplaw.com
Thu Sep 14 12:17:07 PDT 2000
<<< It came out really good except it seems to be exceptionally acidic.
Does anyone have any ideas on how to make it less acidic since I still
have a whole pot full, without mangling the taste, and secondly does anyone
think/know what could've caused it. Could it be too much garlic and basil?
I guess the tomatoes could've been more acidic than usual, but it's never
happened before.
BTW, can't add sugar to it. That's a no...no....no....no...in my house.
FBI won't let me do it, says his mother never did and he doesn't want it
that way! Angeline>>>>
Sounds like your tomatoes have some higher acidity. Mayhaps the garlic was not as fresh as anticipated, too. Sugar is the obvious ticket. Barring that, may I suggest a tablespoon or two of tomato paste browned on a skillet. Be mindful it doesn't burn by using low heat and vigilance; let it cook, but not burn. The sugars will brown and add a depth of flavor and sweetness (read Malliard Reaction). Another idea is a sweet wine added and reduced. My thought is that you almost have to balance the acid with a sweetner, and the above are ideas that have worked for me . . . maybe some ground raisins? I'll bet his mother DID put a couple teaspoons/tablespoons of sugar in her sauce; ask her what she used to balance it.
pacem et bonum,
niccolo difrancesco
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