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Old 10-04-2009, 03:02 PM   #1
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Red face Too much sugar in my pasta sauce....

HELP...how can i tone done the too much sugar flavor i have created... ugh ???

Nubspeace

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Old 10-04-2009, 03:24 PM   #2
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The best way is to add more of the other ingredients to cut down on the sweetness. So, double up on the recipe amounts to cut the sweetness in half, for example.

I don't believe it's a good idea to add other ingredients to the sauce to counteract the sweetness. That changes the taste of the sauce.
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Old 10-04-2009, 04:10 PM   #3
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If it's a tomato sauce, add more tomatoes.
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Old 10-11-2009, 03:57 PM   #4
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Quote:
Originally Posted by nubspeace View Post
HELP...how can i tone done the too much sugar flavor i have created... ugh ???

Nubspeace
You don't have to have sugar in your pasta sauce. Brown meat (if desired) with onions, green pepper(optional) and mushrooms (optional). Add 2 cans of Tomoto sauce, 1 can of canned diced tomatos (optional), 1 -2 tea basil, 1/2 tb oregano, 1/2 tsp garlic or more, little cayenne, pinch of ground cloves, salt, pepper. Red Wine is good too. Simmer for 45 minutes. Feta cheese and parmesan on top.
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Old 10-15-2009, 10:38 AM   #5
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Adding more ingredients may do the trick. I have had trouble with too much salt in my pasta sauce and was able to cut it with sugar. I have also had good results the other way (i.e. cut the sugar with a little salt).

However, as someone else said, this can throw the taste. I would try with just a little extra salt to see if that works. If not, agree to add more tomatoes (if it's tomato-based).
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Old 10-15-2009, 01:14 PM   #6
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Frankly, you can't. Toss it - which you probably have already.

Once, only ONCE, was I stupid enough to follow a pasta sauce recipe that called for sugar. NEVER AGAIN.
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Old 10-15-2009, 01:15 PM   #7
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Dunno for sugar, but if it's too salty, a cut potato will soak up some quite nicely.
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Old 10-15-2009, 01:22 PM   #8
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Actually, the potato thing is an old wive's tale. A cut potato will definitely soak up some of the broth/sauce, but it won't differentiate between the broth/sauce & the salt. Think about it.
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Old 10-15-2009, 01:46 PM   #9
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Hmmm, it's an old wives tale that has worked here twice, once in soup and once
in tomato sauce.
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Old 10-15-2009, 02:05 PM   #10
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Good tomatoes, whether fresh or in a can of a quality brand, are usually sweet enough, and no added sugar is ever needed. In some applications, chili or spaghetti sauce for instance, I substitute a small can of tomato paste for 1/2 of the diced or whole tomatoes called for in the recipe, just to keep the chili sauce from being too sweet.
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