Why my pizza sauce is too sweet?

[Anonymous No.14444137]

I made some pizza sauce with my multitude of tomatoes from the garden tonight. Everything seemed like it tasted right when I finished the sauce but I made a pizza out of it and the sweetness was the dominant flavor.

What the fuck can a brotha do to drop that sweetness and increase that zesty savory flavor in my sauce, bitch?

>added garlic powder
>finely diced onion
>salted and tasted till nice
>added thyme and thyme
>fresh ground pepper
>????

[Anonymous No.14444140]

gotta add more sugar thatll balance it out, maybe 4 or 5 tablespoons, thats how much i use per ~1cup of sauce

[Anonymous No.14444146]

How long did you cook it for? Too-sweet sauces mean it's overcooked in my experience, but I don't make red sauce a lot.

[Anonymous No.14444147]

>>14444137
Use fresh garlic, add some more dried herbs such as basil, thyme, rosemary, etc.

[Anonymous No.14444150]

>>14444140
>add more sugar

[Anonymous No.14444153]

>>14444146
Also this

[Anonymous No.14444154]

>>14444137
Pincage with tomato paste when doing your onions, or toss in some suasges or acid

[Anonymous No.14444165]

>>14444137
Tomato varieties can also be a factor. When in doubt, add fresh tomato puree to your sauce (*don't* cook it), and that should cut some of the sweetness.

[Anonymous No.14444174]

>>14444146
I did cook it for a while, maybe a low simmer for an hour. I had to reduce it to an actual sauce from the fuck ton of liquid that was in it.

>mfw tomato sauce is counter intuitive

[Anonymous No.14444189]

>>14444165
>>14444154
So a good sauce should contain whole uncooked pureed tomatoes cut with the cooked sauce?

[Anonymous No.14444196]

>>14444165
That sounds like a good tip

[Anonymous No.14444233]

>>14444147
Are ground up dried herbs better than just mixing them in? Also, does anyone else like fennel seeds in their pizza sauce?

[Anonymous No.14444245]

>>14444189
That's just a fix if your sauce is too sweet. As far as simmering time goes, 10-15 minutes is the norm.
A lot of Italian pizzerias don't even simmer their sauce prior to baking, relying on the oven to do the cooking.
https://youtu.be/CwGkq-YIzwQ

[Anonymous No.14444289]

>>14444245
So should I just be blending the tomatoes up skin and all for a thick raw sauce prior to cooking?

>bonus points
How the fuck do I not burn a pizza crust on a pizza stone on charcoal grill, but still cook the top decently?

[Anonymous No.14444357]

Anybody got any good sauce recipes? I'm tryna cut delivery out of my life.

[Anonymous No.14444362]

Using tomatoes from your own garden might be a problem, they can add a lot of tomato flavor and sweetness if they are good tomatoes and some people just dont like that. Some vinegar might help, but too much and you'll make fucking ketchup. Rather than cooking down the tomatoes you can just rice them, i worked in a pizza place and the sauce was just canned tomatoes put into this grinding device that was kind of like a potato ricer, one might attempt to do a similar process with a blender. What I think is most likely though is your tomatoes are too good and have a bad flavor profile for a savory sauce, put them shits in a salad or on a burger, probably not the best idea if you dont like the sweetness.

[Anonymous No.14444366]

>>14444147
Rosemary doesn't belong in tomato sauce, imo.

[Anonymous No.14444371]

>>14444245
>A lot of Italian pizzerias don't even simmer their sauce prior to baking, relying on the oven to do the cooking

yea this kind of thing

[Anonymous No.14444373]

>>14444137
>What the fuck can a brotha do to drop that sweetness and increase that zesty savory flavor in my sauce, bitch?
Vinegar.

[Anonymous No.14444390]

>>14444137
Add red pepper flakes. I crush whole dried japones and arbol chilis. Maybe add acid or thin the sauce out.

[Anonymous No.14444395]

>>14444137
Fresh uncooked tomato + juice.
Cooked onion will increase sweetness.

[Anonymous No.14444397]

>>14444362
White or cider vinegar? This idea seems like the best for what I tasted tonight. Though I wonder if I should just try and play into the sweetness with some kind of sweet bbq chicken bacon pizza. Kinda like that voodoo chicken pizza from iron hill brewery

[Anonymous No.14444410]

>>14444289
The skin's obviously edible, but leaves a weird texture in my mouth imo. I would personally peel them off, or at the very least, make a small batch of each sauce (skin on/skin off) and judge for yourself.
Food mills are your best friend, as they'll leave behind the skin, and have multiple uses outside prepping tomato sauce. If you're tight on space and/or cash, your next best option would be to cut an X at the bottom of your tomatoes and blanch them in boiling water for 30 seconds, then shock them in a prepared ice bath.

If your bottom crust is burnt by the time the top has finished cooking, I'm guessing your pizza crust is a bit on the thicker side? Consider raising your pizza away from direct heat (a couple of bricks turned on its side work great), and see how that goes. Something like this...
https://i.ytimg.com/vi/m2fAOUJItw8/maxresdefault.jpg

[Anonymous No.14444415]

>>14444189
I think fresh tomato is always a good pizza topping. And I have heard of some cooks withholding some passata and then pouring it over a finished pasta dish. As with olive oil.
That said, I use canned tomatoes, so acidity is ensured.

[Anonymous No.14444420]

>>14444410
If you cut your tomatoes in half and rub them against a box grater until you only have skin in your hand it's ALMOST a substitute for a proper food mill

[Anonymous No.14444423]

>>14444366
It does if there's beef around.
Besides, it's a weed that doesn't require watering. You've got to use the only fresh herb you have (even if it gains the least benefit from being fresh).

[Anonymous No.14444429]

A N C H O V Y
N
C
H
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V
Y

[Anonymous No.14444438]

>>14444410
Thanks for the advice, anon. Heres a round of Frank Reynolds image repost on the house.

[Anonymous No.14444457]

>>14444420
This is what I did. It worked out pretty good.

[Anonymous No.14444483]

>>14444429
N a s t y
Y
A
S
T

[Anonymous No.14444758]

>>14444137
like apples there are different kinds of tomato

when you look at a can of pasta sauce tomato isn't the only ingredient

[Anonymous No.14444764]

>>14444137
Onions add sweetness. I'd skip the onions.

[Anonymous No.14444960]

olive oil tempers the sweetness with the slight bitterness of the oil. a little dry wine adds some acid. some tomatos, like grape tomatos, are just too sweet for sauce.

[Anonymous No.14445028]

>>14444137
Don't cook it so long! Barely cook it at all.
When I make sauce for my pizza I turn off the heat before it even simmers. Less is more for pizza sauce. I use a finely diced quarter onion, olive oil and simmer for a few minutes. Added fresh crushed garlic and a big pinch of a few herbs, small pinch of red pepper flakes. Salt. 32oz of crushed tomato for reference, so if you are only using a few garden tomatoes use less everything. Get it hot but as soon at it makes it first big bubble kill the heat. Don't let any sweetness develop at all. Stir it to cool a bit and fridge it. A thin pizza will quickly reduce and sweeten since it has little sauce, a thicker pizza will have more time and more sauce if you balance it right.

[Anonymous No.14445035]

>>14444483
It dissolves into the sauce and if you use the right amount it simply starts to taste more savory, it only tastes fishy if you use too much.

[Anonymous No.14445048]

>>14444174
That's the main reason you get that super sweet flavor, is because all the water balancing it out evaporates

[Anonymous No.14445457]

>>14445035
Hmm. I do like Bonito fish flake flavor in a broth. I might try it in the future but not tell anyone eating it.
>>14445028
Thanks for the info bro. I'd give you a high five but I dont know if you'd wanna touch my hand right now. Maybe tomorrow.