Why is my tomato sauce wangy?
I have been an avid lurker on here for years. I hope someone can help me.
Today I took a bunch of tomatoes out of the freezer. I wanted to make some tomato sauce and read a post here the other day about how to do it and was very excited. However, I have worked all day on this mess and am very disappointed. Everytime I make anything from my tomatoes it comes out wangy. Is there some ingredient that I can add to do away with some of the wang.
This is not the first time this has happened. I worked one year for days making tomato juice and my husband won't drink it or use it in any cooking. It always seem to have such a wang. It doesn't seem to matter what kind of tomatoes I use. I have grown every kind imaginable including the following:
Santa Anna canner
Box Car Willie
and on and on and on
The ones I used today were Dona, Brandywine and Champion. I added garlic, olive oil, italian seasoning, roasted red pepper, salt, pepper and some pepper flakes
Does anyone have a suggestion?
Disgusted in Indiana