"rosso" > wrote in message
...
>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.
(snip)

I use either Del Monte, Progresso or Contadina tomatoes, and my sauce
simmers for only about 30 minutes (I'm not patient enough to allow simmering
for long periods of time). I add a couple of "glugs" of white wine just
before the sauce has finished simmering. The wine has just enough sugar to
balance the acidity in canned tomatoes.

Sharon