Firstly, what in your opinion is a good ratio of fresh basil leaves to tomato puree?
Secondly, have you ever noticed a bitterness when making a tomato pasta sauce? Do you know where it might have come from?
To give a bit of background to the above questions, normally when I use fresh basil I find that I have to throw out half of it because I don't need it all when I usually make pasta sauce and never get around to using the rest before it goes bad. So this time around I decided to batch cook a bunch of basic tomato sauce and make up enough to use up a whole bunch of basil so nothing was wasted.
The thing is I'm wondering if the bitterness that came up initially was due to the basic or canned tomatoes. For context, there was around 5kg of crushed tomatoes and around 12 basil stalks in the bunch (the stalks also went into the pot).
With salt and several hours of cooking, it mostly sorted itself out but just curious where that bitterness came from.
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