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T[_1_]

In article >,
says...
> "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.

Funny that you mention sugars. My grandmother, father and now myself
adds about a tblsp of sugar to a large batch of tomatoe sauce to cut the
acid. I would imagine thought that a good red wine would also work.

Time to experiment.