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Thread: sauce is too tart

  1. #1
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    I made spaghetti sauce from a new recipe and it came out too tart...does anyone know what i can add to get rid of the very tart taste......

  2. #2
    bkb
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    sugar

  3. #3
    Super Member shawnemily's Avatar
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    Quote Originally Posted by bkb
    sugar
    That's my answer too!

  4. #4
    Super Member mmonohon's Avatar
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    cream -- it helps with the tartness and the acid

  5. #5
    Power Poster earthwalker's Avatar
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    Sugar, preferably brown sugar, just add half a teaspoon at a time 'til it tastes right. My husband is Sicilian and that's how he makes his sauce.

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    Brown sugar, syrup or honey

  7. #7
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    I made a lot...i will try the brown sugar..hope it works..
    it called for oregano. could that cause the sauce to be so tart??? i am not a Betty Crocker....I hate cooking. I have no imagination for preparing food...it seems like everything i make doesn't come out like it should...I would rather scrub down a wall rather than cook...so now you know why my sauce came out like this...thanks for the info. will let you know what happens tomorrow..do you think if i add more water it will help???????

  8. #8
    a regular here hazeljane's Avatar
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    You can also add cut up carrots, which will cut the acid in the tomatoes. I usually start at sauce by carmelizing a chopped onion- cook in oil until it browns- that makes the sugar in it come out. you can also add a little sugar at any point.

  9. #9
    Super Member amazon's Avatar
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    I use a pinch of baking soda. :-D

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    Super Member ptquilts's Avatar
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    I vote for carrots.

  11. #11
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    Sugar. In fact, I have a recipe that calls for sugar.

  12. #12
    Senior Member kwilter's Avatar
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    You might also try a few ounces of cream cheese! Always works for me!

  13. #13
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    i added the brown sugar and it worked.. I will use a little next time i make the sauce...I have added reg. sugar before, maybe i didn't put enough in.. .thank you so much for the information...Do you think that the oregano or too much would of made it tart????

  14. #14
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    No, i do not think the oregano would have made it tart.

  15. #15
    Super Member grammyj's Avatar
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    It's the tomatoes sometimes they are a little sour and the brown sugar always helps or a little soda will sweeten it up.

  16. #16
    Super Member KarenBarnes's Avatar
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    I always put a little sugar into my spaghetti sauce!

  17. #17
    Senior Member kathome's Avatar
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    I ALWAYS cook shredded carrots in the sauce. Been doing that for many years now. I make a HUGE pot, freeze it in containers that are just the right amount for a meal. I only have to make sauce (called gravy in the Italian world) maybe 3 times a year. Freezes beautifully.

    I also make 8 - 10 lbs of meatballs and bake rather than fry them (no splatters all over the stove and SO much easier). The meatballs are frozen separately in ziplocks and taken out as needed and added to the thawed sauce.

  18. #18
    Power Poster earthwalker's Avatar
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    If you are using dried oregano, make sure it is not too aged. Sometimes if it is kept too long it gets a bit musty and that can affect the taste. Also if you are using dried herbs, use less than if you were using fresh, the flavours are more concentrated when dried.

  19. #19
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    Old Italian grandmother secret: put 1 teaspoon sugar in a pot of sauce to take the edge off too-acid tomatoes.

  20. #20
    Cyn
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    Brown sugar is what I use!

  21. #21
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    Thanks everyone for the sauce information...Used the brown sugar and it helped...Next time i will try the cream ...I wish i had a cook living with me.....If i ever win the lottery, I'm getting a live in cook......

  22. #22
    Super Member cr12cats's Avatar
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    to cut down on the acid drop a carrot in the bottom while it is cooking. Won't hurt the flavor any or make a difference in taste. Friends mon always used a little sugar in her sauce also.

  23. #23
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    My mom was a diabetic .She always used whole carrots & cooked the sauce several hrs, then took out the carrot pulp if any was left by pushing the carrots thru a strainer. Of course this is more work than adding sugar, but her sauce was the best!!

  24. #24
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    Thanks again...looking forward to making the sauce again...and trying these ideas..

  25. #25

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    You won't believe it but a pinch of baking soda. only a pinch more than that will ruin your sauce. It is an old Italian Trick.

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