Cooking with Tse Whole Wheat Pasta With Roasted Tomato Sauce Get your antioxidants–and a ton of flavor–with this delicious, easy-to-prepare pasta dish. (my…
Video Rating: 4 / 5
Question by Deana: Is tomato paste necessary for pasta sauces?
Whenever I make a pasta sauce, it always has a sour tang to it, and the original tomatoey taste. I add lots and lots of herbs and a bit of sugar. I have no idea what the problem is. I add salt too.
Is the tomato paste the missing ingredient?
I used tinned plum tomatoes. There were still seeds…
Best answer:
Answer by nathan bowie
You are probably not cooking long enough. Fresh tomatoes have a lot of liquid which needs to be cooked out.
Add your own answer in the comments!
Find More Tomato Pasta Articles
What an awesome idea YUUUUUMMY
NICE!
I will try this tonight!!! I love garlic!
A TINY pinch of baking soda will cure this. The taste you are describing is acid, the baking soda will neutralize this. Just add a TINY sprinkle. It will bubble when you add it, that’s okay. Stir, wait a minute or two, and check the taste. Repeat if the dish is still to acidic.
Tami is right, a pinch of bicarbonate of soda will make it all right. But you might want to try a different brand of tomatoes next time.
The acidic taste is due to the quality of the tomatoes they used. They were probably not ripe enough when they were canned. Here in the UK you can find Italian tomatoes which are good.
Adding tomato paste will thicken your sauce but, again, the taste depends on the quality of the product.