/ck/ - Food & Cooking

>>10803245
Tiny pinch of baking soda

>>10803245
By using better tomatoes

extra mayonnaise

>>10803245
Why would I? Also cook it longer.

>>10803245
A very small amount of sugar is what my grandma used to do.

>>10803245
a little bit of sugar
fresh herbs
dried mushrooms/fish sauce/le umami meme

>>10803245
I don't, what the fuck are you talking about?

>>10803259
This. These fags talking about adding butter and sugar and baking soda. Wtf it's tomato sauce not a cookie.

If you are lazy add some sugar, but the patrician's tomato sauce is simmered with a whole peeled carrot or two in it for those "Natural Sugars".

>>10803273
Fuck off with your sugar.
OP caramelize the tomatoes.

>>10803245
salt and sugar, and depending on what it is you're making -- herbs/spices

there are occasions where the tomatoes you get are so fucken delicious by themselves, you'll do the exact same thing minus the sugar

>>10803245
<he doesn't want his tomato sauce to taste tangy
you don't really "get" tomato sauce, do you?

>>10803285
I use grated carrot.

>>10803245
I don't, it's perfect just the way it is. I don't even heat it up half time.

>>10803289
>caramelize this wet sauce
you mean to add tomato puree to the sauteeing olive oil, garlic slices, and red pepper flake and then caramelize before adding the crushed canned tomatoes to deglaze, right?

>>10803293
never get "those" tomatoes UNLESS you're making a simple sandwich of deli meat, cheese, iceberg lettuce and thin slices of "those" tomatoes

"those" tomatoes meaning the ones with very light whitish pink insides and the salmon colored skins

for saucy stuff beef steak tomatoes are great as well as the smaller vined ones that come in a group

>>10803284
>>10803289
These are trolls. If your fresh tomato sauce is made off season, your imported tomatoes will not be sweet and may need a touch of sugar to counteract the acid. It doesn't have to be sugar itself if you sweeten vegetables while sauteing. Carmelizing the tomatoes changes your flavor profile for something intended to be more fresh tasting. You can always use canned tomatoes for a more consistent result.
If you argue the sweet vs acid profile doesn't need to be offset with the ingredients on hand, you shouldn't post here. Die in a house fire while you're at it.

>>10803316
>using fresh tomatoes to make tomato sauce
I don't want to waste 12 lbs of the best vine ripened summer jewels on a sauce that canned tomatoes are superior in; save the fresh shit for eating when in its in season, good quality canned ones for everything else.

>>10803245
Lots of msg

>>10803245
But tomato sauce is supposed to be tangy, r tard. Maybe you're looking for a tomato bisque?

>>10803328
If you grow tomatoes then it’s worth it.

>>10803341
That's a fair point. As I live in an apt I tend to forget about that.

>>10803245
Soy sauce
It adds more flavour to the sauce

>>10803328
this is also correct, san marzano does exist

>>10803351
>add glutaminates from another source even though tomatoes are packed with them
Literally just caramelize them. No need to bring in your Asian meme sauce, weeb.

>>10803351
I always add a little soy and Worcestershire sauce to tomato sauce or any kind of stew or meat sauce.

>>10803311
Something like that.

>>10803245
With wine, green and black olives, and some real beef stock and a splash of balsamic vinegar.

cranberry juice

>>10803245
I like to finish my tomato sauces with some chopped fresh tarragon, butter, and sherry vinegar.

>>10803245
Caramelized onions

You stew it for 6 hours. That creates sugar.

>>10803285
This works pretty well. You might need several carrots depending on how sour your tomatoes are.

You can also try caramelizing some of the onions at the start, or just cheat and use wine.

the three tastes humans can appreciate are tangy, zesty and cheesey

to balance tangy, you must add zesty, such as salsa, or cheesey, such as cheese

>>10803333
epic digits

>>10803259
This should be the way, we're so used to shit quality food.

I was looking for some tomatoes that actually had flavour 2 days ago. I got some heirloom tomatoes from Wholefoods and to my surprise they were actually pretty shitty too.

>>10806854
Farmers markets are the best bet if you can't grow your own.
>inb4 farmers markets are just con men buying shit at walmart and doubling the price

>>10803259
I don't even use great tomatoes myself, but my tomato sauces always turn out a bit sweet, not tangy at all. Don't know what OP does wrong though.

>>10806854
I work at whole foods right now and idk where you live, but don't bother with heirloom tomatoes unless they are local grown. (Unless you can't get them in their region). When we get the ones grown in Colorado, they are prime delicious, but otherwise they tend to be pretty mediocre.

They go bad in a few days though so it's not THAT worth it. Bought them for a sandwich, left for a weekend, and they were rotten on Monday.

>>10803245
With meat.

>>10803245
actually cook it till the layer of water on top is boiled away

it's one of the main ways to tell if somebody cooking is a pleb or not

Add carrots and onions

>>10803245
Masa Harina is a nice addition if making chili but yeah that's not what you asked, so salt and lime juice.