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Canned tomatoes / paste in our country are overwhelmingly bitter. How can I reduce its flavor in recipes?

Each recipe of spaghetti sauce Chile is overwhelming tomato-ey. I tried to add more spices to compensate, but this not long ago. Is there any way to lower your "bite" of tomato flavor without losing the flavor of the tomato base?

You can add a little baking soda. Baking soda is alkaline (or base if you're a chemist). Neutralize the acid (source of the feeling of acidity) in tomatoes. FULLY stir in about 1 / 8 teaspoon at a time until the acidity is reduced to you want. Be careful, because too remove all acidity and therefore the sense of taste, add the tomato sauce. Baking soda not only raises the pH, also increases total alkalinity. This is called buffering. This means that if sodium bicarbonate is added much to take a lot of tomato sauce (acid) to bring the pH down. Adding sugar or sweet vegetables like carrots acidity covers another taste sensation, but in reality do little change in the pH level. While the addition of water will reduce the acidity through dilution, also dilute all the other flavors. FYI-The pH of tomatoes is 4.6, approximately 6.0 carrots, potatoes and water about 5.5 over 7.0.

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