Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> I find some tomato sauces very bitter and acidic.
> I don't have easy access to cheap tomatoes
> so I use canned ones.
> How do I ensure my sauces will not be bitter?
> I tried using sugar but it was only slightly
> effective.
> Someone told me to use fromage freis. Does
> this work and it must change the character
> and colour of the sauce?

The longer you simmer the sauce the less bitter/acidic the sauce will
be. In addition it blends the flavors more.

Think about this for a moment - When you reheat pasta sauce doesn't it
usually taste better - less acidic and more flavorful ?