This guide is about the wholesale buying of tomato sauce. We will give some specific details for buying tomato sauce at wholesale price in bulk. It doesn't matter what you do; Bitter tomato sauce can ruin the whole dish. In fact, when your sauce is too bitter to taste, you can go from delicious lasagna to a sour mess to clean up in seconds. However, there is good news. No need to worry because there are a few rules to follow that will help you balance the flavors and fix that bad sauce. This is how you can now prepare a sour tomato sauce. 
Store-bought or homemade tomato sauce can taste bitter for many different reasons. At least as far as the reasons. The main reason is that the tomato is too acidic, which creates a bitter taste and aroma. Another possible reason is that your homemade tomato sauce has gone bad. Some herbs like basil and even oregano can add bitterness to your dish when overcooked. This is why you should add herbs and spices to the sauce towards the end of the cooking process. Picking the wrong tomatoes can be a problem, especially with homemade sauces. You may buy unripe or overripe tomatoes, or the wrong kind for the sauce you're making. It is best if you choose San Marzano or Roma tomatoes for most sauces. The two tomatoes above are varieties of plum tomatoes, a variety of tomato that home cooks often overlook. Other types of tomatoes often fail to create a nice consistency for sauces, which leads people to add to the sauce, making it too sour. Store bought sauces are often full of low quality ingredients and will always be hit and miss. 
Sometimes you can get excellent trade winds, other times not. If you can't make your sauce completely from scratch, you can try to find a good brand of canned tomatoes, especially the plum variety. Remove the skins and as many seeds as possible, as these can also add bitterness. Finally, you should avoid aluminum pans and choose stainless steel. Aluminum reacts with the acid in many foods, including tomatoes, which can spoil the taste. To correct the bitter taste in your sauce, you need to balance the acidity and sweetness. Bitterness in terms of taste is caused by the high levels of acidity in your tomato sauce. This is thought to have been balanced by the addition of sugar. However, it does not neutralize the acidity like that other ingredient, baking soda. Baking soda is often better than adding sugar to tomato sauce because it just neutralizes the acidity without affecting the rest of the flavor. There is nothing better than real homemade tomato sauce, but to really develop the flavors, it usually needs to be simmered for a few hours. And while it's totally worth it if you have the time, some nights aren't an option. This is where the pre-made stuff comes in. Jarred's pasta sauce definitely doesn't have the same flavor, but it's super easy to whip up when you need something quick. 
If you don't want anyone to know your "secret recipe," here are 10 ways to make store-bought spaghetti or marinara sauce your own way. Dice some vegetables and saute them in a little oil before adding the sauce. Onions, peppers, carrots and garlic are good, but you can add almost anything you like. The key is to have some kind of fresh vegetable in it to make it taste and look like a fresh homemade sauce. Fry up some ground beef, turkey or sausage to add tons of flavor and instantly make your gravy heartier and more filling. Make sure you drain it before adding the other ingredients - you don't want all that extra fat in the sauce. A few herbs and spices add a lot of flavor to the ready-made sauce. Add a teaspoon or two of thyme, oregano, basil, or even a small pinch of red pepper flakes if you want a little heat. Remember that your sauce may already have some of these as ingredients, so don't overdo it. If you are adding sauteed vegetables or meat, stir in a little stock or wine before adding the sauce to loosen any bits left on the bottom of the pan. This is called glazing, and it helps incorporate all the flavors into your sauce that would otherwise just be on the cooking surface. It may sound strange, but a little sugar helps bring the flavors together in a tomato sauce. 
It balances the acidity and enhances the natural sweetness of tomatoes. Depending on how spicy your sauce is to begin with, a teaspoon to a tablespoon should be enough, or you may not need any. It's all a matter of preference. Get an extra dose of veggies by hiding the veggies in the pasta sauce. Stir in a handful of spinach, chopped kale, or basil strips a few minutes before it's ready for a healthier, heartier sauce. When your pasta is ready, put some of the water you cooked in it and add your tomato sauce, a few tablespoons at a time. The starch in the pasta water helps bring everything together and improves the texture. Add about half a cup of cream or milk just before serving to make your sauce creamy and rich. My personal favorite is to add a spoonful of ricotta, but you can also use cream cheese, mascarpone or crème fraîche. It softens the texture and coats the pasta better. You can even throw in the rind from a piece of Parmesan cheese while simmering to add complexity to the flavor.
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