Whipping up a tasty batch of fresh tomato sauce can be difficult when it has a bitter aftertaste. But there are a few cooking tips that will help you improve the taste of your tomato sauce. Simply add sugar, and always use a pan that reacts well to the acidity in tomatoes. While making your fresh batch of tomato sauce, you can change your recipe slightly to reduce the bitter aftertaste.
Things You'll Need
Add sugar to give your sauce a sweet taste. Start with a pinch and keep adding it to suit your taste. Sugar will counteract the acidity of your tomatoes.
Add Splenda instead of sugar if you want a low-calorie tomato sauce. Start with a pinch and then sample the sauce because Splenda has a different aftertaste than sugar. There are other non-calorie sweeteners you can use, and some are organic.
Use a nonreactive pan, such as one made of stainless steel. Cooking with aluminum pans can leave a bitter taste. Even though some stainless steel pans are pricey plenty exist that are affordable as well.
Add shredded carrots to your sauce. Compliment the onions and garlic that you cook with the taste of carrots. Plus, only cook your garlic until it is light brown because overcooked garlic creates a bitter aftertaste.
Add herbs, such as basil, in the last few minutes that the sauce is on the stove top. Herbs can react with the sauce negatively over a long period of time which creates a bitter taste. Create a zesty aftertaste by adding the herbs at the very end of cooking.
Experiment with cooking suggestions until your batch is to your liking.
References and ResourcesZesty Cook: No Nonsense Tomato Sauce
Mother Earth News: When to Use a Nonreactive Pan Instead of Aluminum Cookware