Question for Backcountry

[pacs life]

What are your thoughts on San Marzano tomatoes and would they be good for pasta sauces? Thanks.

 

[backcountry mounty]

Love 'em. The best there are for sauces in my opinion. They have a sweeter flavor than regular plums. I have always found that it is easier for me to add acid (balsamic, lemon) than try to neutralize it at the end. There is nothing I hate more than adding sugar or honey to a good pot of marinara. I have even heard of using baking soda to neutralize the acid in tomatoes.

San Marzanos also have more flesh and when cooked down turn into more of a suace than a tomatoey water, if that makes sense.

 

[pacs life]

Thank you! That has always been the hardest part of marinara for me- neutralizing that acidity without making the sauce too sweet.