A little ketchup will balance it out. Its best to add all ingredients a little at a time.
Learn not to put sugar in spaghetti sauce, tomatoes are naturally sweet. We eat too much sugar in this country, anyway. Peel a large potato and stick in whole. The potato will soak up the sugar (same as putting in too much salt.) Leave in for 15 - 20 minutes and remove potato. If the sauce is on the thick side you can use a little water to thin it down. The above poster is right, you don't need sugar! Get a good recipe for spaghetti sauce with some fresh herbs added instead.
Most good cooks know that you can always add too little but should never add too much. Probably the best way to tone down the sugar would be to make another batch of salsa and mix the two together.
Answer Add white vinegar 1 tablespoon at a time. ...or try this: Add 1/4 tbsp cream of tartar
- A simple alternative is to add Marjoram - powder form works best.
Add a few peeled carrots to the sauce and let them sit in it while it cooks and then add salt a little at a time and keep tasting it until the sweetness seems to be reduced
Add either a splash of red wine, red wine vinegar, or vinegar. A little at a time!
Add salt and pepper, maybe a slightly bitter wine, or a dash of vinegar/lemon juice.
A simple alternative is to add Marjoram - powder form works best.
Keep boiling it (without a lid on) until the sauce reduces
Add more tomatoes.
Raw peeled potato will draw sweetness from the sauce
Make it thick?
Baking Soda is used to neutralize the acidity of the tomatoes in spaghetti sauce. If there was too much baking soda added, you might be able to add a little vinegar or even better a red wine vinegar to raise the acidity of the sauce or add more tomato sauce.
Add lemon juice or white vinegar. :-)
Yes, it is a good idea as this has a lot of flavour in to. You can boil the sauce to evaporate the excess liquid and make the sauce thicker and more concentrated.
Well you said TASTE, so Im assuming youre just wanting to ease the tomato flavor.... try a dash of sugar. Sparingly. It tones down the tomato taste. Because tomatoes are acidic, you are definitely going to have and acidic taste. Instead of using sauce, try just butter or olive oil. If you are worried about heartburn from the sauce, take pepcid ac, zantac, or tagament about 1hr before you eat and have some tums in your pocket for after you eat. The only way to offset the acid is to have something alkaline.
"Spaghetti" actually refers to the shape of the pasta, and in the US "marinara" refers to the sauce. You can use whatever sauce you want on spaghetti, but it's best suited to lighter sauces with not a lot of big chunks, like a simple drizzle of olive oil and crushed garlic, or a carbonara. "Spaghetti" is actually plural for "spaghetto" which translates to "twine" in Italian. In Italy you would say the type of pasta and then mention the sauce too. So the classic spaghetti dish we know in the US would be called "Spaghetti alla marinara".
A traditional marinara sauce does not have sugar in it at all. Some believe you should add sugar to a meat sauce. I personally do not.Marinara, although the Italian word means Mariners or sailors sauce, has no fish it is either.It is a simple tomato sauce that includes:San Marazano canned tomatoes, the 13oz can4 cloves of garlic sliced thinone small chopped onion3 leaves of basil sliced thinlyand olive oil.If you did put sugar in your marinara sauce my suggestion is you should start from scratch again.another answer:Some traditional marinara sauce recipes do indeed call for a very small amount of sugar, usually 1 to 2 Tablespoons. The need for sugar dates from the time when fresh tomatoes were used before commercially produced canned tomatoes were universally available, and would depend on the relative sweetness or acidity of fresh tomatoes that were used.Depending on how much too much sugar was used, a tablespoon or two of cider vinegar might bring the sweetness / acidity back into balance.
3 days if you have it for 2 or less than ur fricken screwd
For acidic tomato sauce, simply add half of a large carrot and let it simmer with the sauce. The carrot takes out the acidic taste naturally. =)AnswerAdd sugar, a little bit at a time. (Not too much!)AnswerAdd a little baking soda.Answer:Add a little bit of butts and that will make it taste out of this world.
Spaghetti on its own is pretty tasteless, that's why it's usually served with a rich sauce. e.g. bolognese sauce, which is fried garlic, fried onion, fried minced beef and a tin tomato sauce . I know everything is fried but if you use olive oil it's not too bad for you and is very tasty.
Many sauces include vinegar in them. Whether it is too much is going to be a personal opinion. Sweetness in the form of honey or brown sugar is often used to off-set some of the acidity.