Cooking and Baking

Tomato sauce too sweet! Help!

Help Eaters!

I've been simmering a basic tomato sauce all afternoon, San Marzano tomatoes, a shredded carrot (a la Mario), garlic, onion, basil, some thyme, a few pepper flakes etc.

I put in a splash of balsalmic vinegar, b/c I read that it can make the sauce pop a bit, but found it too acidic. So in went a heaping tablespoon of brown sugar to try and round out the flavour. Now? It's too sweet.

Any ideas on how to save my sauce?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed