Salvaging tinny tomato sauce?
A friend has a goodly amount of homemade tomato sauce, that has turned out very tinny-tasting. The tomatoes were, not surprisingly, canned. Also included were sauteed onions, mild sausages, oregano, basil, sundried tomatoes, bay leaf, worcestershire, and white wine, plus good olive oil. Many hours in the slow-cooker. To my tastebuds, the sauce is both tinny and bland. While pleasantly herbed, the tomatoes have no richness, despite the nice texture. Are there any tips to salvaging this stuff? Thanks in advanced.
Do you have a trashcan or disposal?
"Thanks, Jane, you sure have a way with sauce - now we have all we need for years, just years!"
Even the esteemed Marcella uses canned tomatoes so don't look there.
Might be that the alcohol from the wine, especially if she was heavy handed, didn't cook off in the slow cooker. It didn't reach a high enough heat to vaporize the alcohol. The raw alcohol might be what you're tasting. Try simmering some of the sauce stovetop for awhile to mellow the sauce. Even the old dash of sugar trick might help.
For the blandness, give it a little salt before you give up. A dash of Tabasco rarely hurts.
It would depend on the heat of the slow cooker. A lot of them maintain a heat level just below a simmer.
The following is from the US Department of Agriculture:
"Different cooking methods burn off alcohol differently. Listed are the percentages retained in different preparations:
- Alcohol added to boiling liquid and removed from heat: 85 percent
- No heat, stored overnight: 70 percent
- Baked, 25 minutes, alcohol not stirred into mixture: 45 percent
Baked/simmered dishes with alcohol stirred into mixture, by cooking time:
- 15 minutes: 40 percent
- 30 minutes: 35 percent
- 1 hour: 25 percent
- 1.5 hours: 20 percent
- 2 hours: 10 percent
- 2.5 hours cooking time 5 percent"
Obviously, the temperatures for boiling, baking, etc. wouldn't apply to a slow cooker. Time alone wouldn't make a difference if the alcohol never reaches a temperature where it volatizes.
Using too much wine would also make the sauce taste overly acid even if the alcohol cooked off.
If an aluminum pot were used to simmer the sauce it would alter the taste. This is not reversable if its the case and not very healthy. Stainless steel when working with acidic products.
A wild but considered guess--but only if the present flavor is not hopelessly tinny: add a quarter bottle of red wine that has been reduced to thick syrup, cubed eggplant, Italian dried mushrooms, a few more sun dried tomatoes, and rough ground black pepper. Simmer until the new ingredients are integrated.
The basil, oregano, canned tomatoes, and particular white wine may have mounted a tinny attack.