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?