How to get rid of the raw tomato smell from tomato sauce?
I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid of that smell? I don't smell it in the sauces I buy at the store.
Best Answer
Do you use tomato paste in your sauce as well? Starting your sauce by cooking tomato paste down (by itself) will give the sauce a more "cooked" smell because the sugars in the paste will begin to caramelize.
This guy references the technique. I picked it up from Mario Batali, but I can't find a reference for it. http://forums.egullet.org/topic/140049-frying-tomato-paste/
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Quick Answer about "How to get rid of the raw tomato smell from tomato sauce?"
Add the chopped parsly near the end and you can add some extra virgin olive oil after you're finished heating the sauce. At this point you sprinkle some dried pepper and oregano. You can use a blender in the beginning to blend the tomatoes if you like. Or a food mill at the to catch the skin and seeds.How do you get raw tomato taste out of sauce?
Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job.How do you neutralize tomato taste?
Tomatoes are naturally acidic, but too much acid ruins the taste of pasta sauce. All tomatoes are acidic, and can give tomato-based pasta sauces a tomato-heavy flavor that tastes harsh and intense. If you suffer from acid reflux or indigestion, the extra acid may cause you to avoid tomato-based pasta sauce completely.Why does my spaghetti sauce taste so Tomatoey?
Do these 3 things to get rid of the tomato flavour:Remove the Tangy Taste of Tomato Stew Fast | Flo Chinyere
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Answer 2
Marinara is traditionally the fishermen's meal (the mariners hence the name). The simplicity and speed of making is part of the tradition.
The main difference in the sauce is parsly instead of basil. It changes from region to region, but here is a typical setup:
Chop the tomatoes and garlic finely. Place it in a hot sauce pan or medium pot over high heat for 5-8 minutes. You should see the sauce getting glossy. Add the chopped parsly near the end and you can add some extra virgin olive oil after you're finished heating the sauce. At this point you sprinkle some dried pepper and oregano.
You can use a blender in the beginning to blend the tomatoes if you like. Or a food mill at the to catch the skin and seeds.
I suspect the issue you're experiencing is related to the burner not being high enough. Many of the southern recipes call for fierce heat for short time.
The method above is also present in Maxine Clark's book.
Answer 3
if you want to be sure there is no trace of "fresh" tomato smell, you could start with tomato paste instead of raw tomato.
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