TRADITIONAL AMERICAN RECIPE: You should always buy tomato sauce in glass bottles, because all cans have some bitterness.
If the can is too bitter it's not good. I have a procedure I call tomato rinsing to remove some of the bitterness. But you have to taste the can and determine for yourself if it needs it.
Here's the Tomato Rinsing procedure you can use:
Strain the tomatoes in a fine mesh strainer.. If the mesh is fine, the water will be mostly clear with very little tomato escaping. If the water escaping is very red, pour it back on top of the tomatoes and continue straining. Eventually the water will run almost completely clear. Here's the key. The water that comes out is completely bitter. Taste it. What I do is pour fresh water on top of the strained tomatoes and strain them again. Taste this second batch of water. It's also bitter but less so. You are removing bitterness and acid without losing a drop of red tomato. Instead you are replacing this bitter water with fresh water. You can repeat this several times if you like, but once or twice is usually fine. The net result is that what is left over, which is all the red tomato solids, is sooooo sweet and yummy.
Here are some other things you can do to remove the bitterness. But don't go crazy adding tons of spices and things. It's mostly just tomatoes.
Add some grated Romano cheese directly into the tomatoes. I use Locatelli Romano. Some have criticized this, but I like it.
A bit of sugar will also help 1/4 - 1 teaspoon. Taste and see.
A pinch of salt.
A pinch of dried oregano, crushed by hand to release the oils.
If you are used to putting garlic in your sauce, try these steps once without it.
Taste and taste.
Skill Level:  |
Time: 40 Minutes |
Price:  |
Serves: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Heat oil in medium saucepan over a medium heat until hot.
02a - If you have decided to use the Garlic: gently fry the Garlic for 30 seconds or until fragrant.
02b - Add plain Passata ( or the mix ), and cook for 20 minutes.
03 - Add the Sugar and the Basil or Oregano.
04 - Place in small bowl; cool to room temperature.
Notes:
- This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.
- If you decide to use the Basil for you Pizza Sauce then, you can leave some Basil Leaves inside the Oil the day before. In this way the Oil will automatically have a soft Basil flavour.
- Some people in Italy do not cook the "Passata", putting it straightaway on the pizza dough. This is ok, but some canned or bottled Tomato Sauce have high level of bacteria, so you might want to consider this before doing so.
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| Written by: Uncut Recipes | Disclaimer |
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