or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Mellowing the taste of tomato in tomato sauce
New Posts  All Forums:Forum Nav:

Mellowing the taste of tomato in tomato sauce

post #1 of 5
Thread Starter 

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?

post #2 of 5

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!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 5
Why on earth do you want a tomato sauce that doesn't taste like tomatoes?

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.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #4 of 5

You may try roasting the tomatoes before making the sauce.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #5 of 5

The best way to mellow down taste is to add some (30% fat) cream at the very end of the cooking time of your tomato sauce, prepared as usual. Let simmer for a while, et voilà. Cream is... a true flavor killer!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Mellowing the taste of tomato in tomato sauce