How do i make homemade spagetti sauce not bitter?

Question

I'm making spaghetti sauce from scratch and the tomatoes are pretty acidy i put a little sugar in because some people say that works. Is there anything else that will help it be less bitter/acidy?

Answer 1

You can use some cooked carrot that has been grated and pulsed in the blender.

Answer 2

A good spaghetti sauce will have chopped onion, celery and carrots, and minced garlic. Those will help sweeten it up. Roma tomatoes are usually the best to use, and I take the skins off and take the seeds out as well. If you don't have the other veggies in it, then it's just a tomato sauce, and not a spaghetti sauce.



You'll also want to add some beef stock or broth and red wine or even white wine... about a cup for each.



Also, a good extra virgin olive oil is good to use, but try to use it sparingly when sauteing the veggies because a cooked oil like that will change flavor, and you should add a little bit after you're done cooking. It will add a smooth, fruity flavor to the sauce.



Also, you want to make sure you have enough seasoning. I use dried oregano, salt and pepper, and then when it's done cooking, I add either a TON of fresh Italian parsley or Basil.





LAST, and THIS is probably what will sweeten your sauce up more than anything (other than sugar) would be to use tomato paste. Use about 1-2 tablespoons of it, and then add more if your still not satisfied.





Edit: Seriously? Don't add Mayo, and don't add a 1/2 cup of sugar... jesus.... it should be 1-2 tablespoons at most, or if any at all.



Oh, and to be honest, when I make my homemade sauce now, I just use canned tomatoes.... they are SO much easier to use, and actually give it better flavor.

Answer 3

Canned roma tomatoes and a little sugar to taste, but only 1-2 Tablespoons. It does sound like your tomatoes either weren't quite ripe or not a sweet variety for sauce.



If that doesn't work saute some mushrooms and ground beef or Italian sausage which will definitely mask the acidity.



Italians know to use canned when the fresh aren't available or ripe enough, so don't be afraid to use them along with good quality tomato paste.

Answer 4

Cook the sauce over a very slow, low heat, don't rush it, let it simmer very low all day, just enough to steam off the water & thicken the tomatoes to a sauce. The sugar helps tame that bitterness a bit, but I can my own tomato sauce without seeds & find that high heat cranks up the bitter flavor just as much as leaving the seeds in, if not more so.

Answer 5

maybe the tomatoes you are using are not ripe enough yet. Fresh Ripe tomatoes for sauces should be almost sweet.



I suggest using canned tomato anyways cause its pretty common knowledge that canners get the best of the crops and grocery stores pretty much get the leftovers. A can of diced and a large can of tomato sauce should do well for spaghetti.



BTW: after years of making my own sauce which I thought was pretty good I had dinner at my s-i-l's and she made the best sauce with canned tomato sauce and a spicy ital seasoning that can be found at sam's club. I swear this stuff is heaven in sauce.

I use it all the time now and is so much better than my homemade sauce. Plus it takes 1/3 of the time to cook.

Answer 6

I agree with not adding sugar.



I brown my meat ( I mix ground veal, italian spicy sausage and ground turkey), drain off the fat then add yellow onions and fresh garlic and cook til translucent. Then I add 16oz canned San Marzano tomatoes, a couple cans tomato sauce and a can of tomato paste (that's sweet). In a food processor I chop a cup of each celery, carrots and mushrooms throw in some fresh chopped italian parsley and some dried italian herbs and slow cook it for a couple hours adding red wine to deepen the flavor. We also like our sauce spicy so we add some fresh chopped hot peppers or a few Bruno's with some of the juice.



I've never had a bitter sauce. Good luck =)

Answer 7

Personally I never put sugar in tomato sauce. I use a can of chopped tomatoes, a couple tablespoons tomato paste. Then I would add fresh basil, oregano, good quality olive oil, garlic, onions, italian seasoning and then let it cook for a good while.. like an hour.. cook the tomatoes down..



Fresh tomatoes can be more acidic..

Answer 8

As other have said, use canned tomatoes and make sure to put in some sugar.



I also think that green peppers (if you are using them) make red sauce taste very bitter so I like to leave them out even though I love them raw.



I also like to substitute a bit of the ground beef with Italian sausage. I think the pork it's herbs, particularly fennel, gives the sauce a rounder, sweeter taste. Again, just my preference. I apologize to you spaghetti purists...lol.

Answer 9

Sounds like you didn't put enough sugar in. It takes a lot more than you'd think but it's worth it because it makes it so delicious! When I make it I use a jar of spaghetti sauce and 1/2 cup of sugar.

Answer 10

Try using deseeded tomatoes as well as the sugar.

Answer 11

Use brown sugar, not white.

Answer 12

More sugar....beef broth.....red wine.

Answer 13

Try a spoonful of mayo. I use some every time I make home made spaghetti.