I have tasted a Mexican cooked salsa and an Italian pizza sauce that both had almost no tomato flavor. The base was obviously tomato by appearance only. The tomato sauces acted almost exclusively as a medium for other flavors. The absence of acidity was also perfect. How do I get this result in my tomato sauce? Can this be done with canned tomatoes or do I need fresh?
Mellowing the taste of tomato in tomato sauce
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Use fresh tomatoes... refrigerate them - this will kill the tomato taste and then add your herbs / flavourings.
Heated or canned tomatoes have the flavours 'fixed' in them, so they won't work for a red-herb sauce.
The other modern alternative is to use tomatoes grown for size, colour, shape and durability out of season. They however created have a natural lack of flavour! :)
To find them - simply pick them up and give them a sniff... no scent ... no flavour!
All joking aside ... never refrigerate a tomato... please!
Acidity can be managed with a dash of sugar, but you do want to have some acidity if you are using the sauce with a fatty meat or using cheese in the dish. Fat and sugar need some acidity to balance them out and open up their flavor.