Ok, foodies need some help. For the past several years we've been trying to make sauce from our home grown tomatoes and keep having problems with tartness and or bitterness. This year seems especially tart and it's a little heartbreaking that we've cooked down 150 pounds of tomatoes and have something less than tasty.

We had thought that maybe we were leaving too many seeds or skins in and getting foul flavor there. This year we got a food mill and have no skin or seeds in either batch.

Today the wife tried some internet tips with minimal effects. Carrots, no change, peanut butter no change, caramelized onions noticeable but almost too oniony. I had previously tried baking soda with mixed results and lots of foam. Definitely a high acid content in this sauce.

Anybody got grandma's tips?