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tert in seattle

writes:
>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?

carrots