Discovered the reason my tomato sauce was always bitter after 8 years of cooking

I was reading a cooking forum last night and someone mentioned that tomato seeds release bitterness when cooked too long. I've been simmering my sauce for 3 hours every Sunday for almost a decade. Has anyone else tried straining seeds out before a long cook?

2 comments

2 Comments

mason_foster689d ago

Yeah straining the seeds out was a total game changer for me too. I just push my crushed tomatoes through a fine mesh strainer before I start cooking and it takes like 2 extra minutes. My sauce comes out way smoother and that weird bitter edge is completely gone now.

jessicajohnson9d ago

Oh wow I literally did this same thing for years lmao, straining the seeds out changed my sauce game completely.