No.13428
quick question to any italians out there:
how much sugar do y'all put in your tomato sauce? i tried to make some homemade tomato sauce the other night but it tasted sour and i didnt like it. i put about 4 table spoons of white sugar in it and then it tasted okay. what did i do wrong?
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No.13433
>>13428
>4 table spoons of white sugar in it and then it tasted okay
I hope you made 10 gallons of tomato sauce. I usually add only a pinch of sugar to balance the sauce. The sweetness from the onions should be enough.
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No.13435
>>13428
Germanbro is right. Between slow cooking the onions, and adding wine, milk, etc., you shouldn't need much more sugar to balance things out.
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No.13439
>>13428
>4 table spoons of white sugar
Way too much
Half/one spoon is enough
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No.13444
You don’t add sugar, add a carrot to the sauce to get rid of the acidity. ( if the sauce is bright red, then add the carrot). A 3/4 cup of white/red wine should add a bit of flavors to it. Mix that good stuff with some meatballs and sausage ( or however you make your sauce) and it all blends elements together. And then season to taste.
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No.13576
how do I make sure my marinara taste like proper sauce, and not ketchup?
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No.13581
>>13576
Put Ketchup in it.
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No.14067
>>13428
>how much sugar do y'all put in your tomato sauce?
Not an eye-tie, but I put a little dollop of honey into mine.
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No.14091
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>>13428
Don't put sugar in your sauce
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No.14092
>sour tomato sauce
Nigger what the fuck? Just what manner of garbage tomatoes are you using for your sauce?
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No.14095
>>13428
I'm in late, yes you can, but not too much
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No.14632
I hope it isn't too late for you op;
If you're making a reasonable amount of sauce (probably more than 2 servings), let that boi simmer on low for a good 45 minutes at least. Don't listen to the others, sometimes sugar is necessary to cut acidity when you don't have time to simmer for longer or for when you use 2 whole cans of tomato paste.
I have a 3 gallon sauce pot that I use for bolognese sauce when making a week's worth of meals, and I'll probably only put maybe a teaspoon of sugar in there. Granted I like to simmer it for 3 hours, but you can make the same thing in 45 minutes if you use maybe 2 tsp of sugar.
Too much sugar won't make the sauce taste bad, but you start killing your other flavors that you can preserve by letting the sauce cook longer instead. The longer tomatoes are exposed to sustained heat, the less less acidic they become, probably because of enzymes denaturing or some shit.
Don't forget to stir your sauce FREQUENTLY: shit burns on the bottom.
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No.14633
>>13428
>how much sugar do y'all put in your tomato sauce?
Mama mia
Caramelising onion ought to sweeten the sauce enough. If you're finding that it's too bitter it's because you're not stirring it enough you lazy nigger, make sure you keep that meathook on the spoon and stir that shit so it doesn't stick to the bottom of the pan.
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No.14645
>>13428
> but it tasted sour and i didnt like it.
What the fuck.
Did you use real tomatoes or plastic ones?
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