Ready-made tomato sauce is delicious, so how can you replicate that taste in your own sauce? Have you had the acidity of sauce become too strong while you making your own tomato sauce? Many people use sugar and onions, but today I will show some tips on how to make sauce that is less acidic using only tomato, garlic and olive oil.
This is what you’ll need:
- 1 tomatoes can (400g)
- 40ml olive oil
- 2 garlic cloves
It’s very easy to make. Place the olive oil and minced garlic (or red pepper if you like) in a saucepan, and place it on low heat. Add the tomatoes (cut in advance if you are using whole tomatoes) when the garlic’s color has changed. Season to taste.
To make your sauce less sour, crush the tomatoes once and simmer for at least 30 minutes before cooling once. This takes more time than the quicker method so I recommend making a large batch and freezing it for when you are in a rush.
When mixing the noodles and sauce, it is better to mix the noodles into the sauce for longer than normal. By taking the noodles out early (*less than 1 minute) and adding them to the tomato sauce, the noodles will soak up the sauce.
Because the taste is quite different from tomatoes can, it may still taste sour still even after using these tips. There are a lot of things that can be added to the tomato sauce such as onion, basil, celery, consommé, etc… Experiment with these to try new flavors!