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?
Fully ripened and type of tomato matters, Roma works.
Type of onion matters, yellow is better than white. Yellows are sweeter,, whites are onionier.
Be frugal with the baking soda, you add a little at a time till the tart goes away. Too much makes it taste funky.
Butter can help, try a pat, stir it in and taste.
Sugar added as a last resort, again, start small, taste and add as needed.
Sometimes you need to do more than one "fix" to get it where you want it.
