I made a quick tomato sauce yesterday (plum/beefsteak, evoo, garlic), which I simmered for about 40 minutes just to thicken it. It came out extremely acidic, to the point where it was almost unpleasant to eat.
I know a common addition to balance tomato sauces is sugar, and I’ve even heard of adding baking soda to counteract the acidity. I don’t particularly want to add either, because I want to understand why my sauce came out sour, and what I can do the next time around. Any thoughts?
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