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Old 02-21-2007, 08:44 AM   #1
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Question Marinara sauce (merged)

I always make my gravy with meat... Pork ribs, sausage, flank steak, and i made one without, and it doesn't taste right. I t actually tastes too tomatoey if that makes sense, too acidic. How can i fix it?

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Old 02-21-2007, 08:48 AM   #2
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marinara sauce

how do i take the acidity out of a marinara sauce? I used whole plum tomatoes ground up, tomato puree, water, and diced tomatoes in juice for the sauce, plus onions, garlic, italian parsley, basil, and red wine... cooked for three hours and it tastes too tomatoey (if that makes sense) can i fix it?
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Old 02-21-2007, 09:14 AM   #3
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this is going to sound like an Odd thing to say/Ask, but when you try some, try holding you nose closed so that you can`t breathe through it, Then try the taste, if it`s acidic then, you could add a little bicarb to it to kill some of it. if it Is`nt acidic when you hold your nose then it`s an Aroma thing going on, that will be much harder to mask.
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Old 02-21-2007, 09:19 AM   #4
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YT's baking soda trick will work but start with a very little bit and test the taste.
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Old 02-21-2007, 09:28 AM   #5
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oh yeah, and it Will fizz a little bit, so if it`s Thick, do it in a high walled vessel, saves making a "Volcano" type mess everywhere :)
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Old 02-21-2007, 09:36 AM   #6
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Simmer, simmer, simmer.

One trick I learned was to add a table spoon or two of butter...that's if I'm trying to rush things. I never add sugar, I cant stand sweet tomato sauce. Canned tomato products need to be cooked for a considerable amount of time before the acidic taste disappears. You can also add some red wine or fresh herbs to cut down the "tomatoey" taste.
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Old 02-21-2007, 09:55 AM   #7
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If the tomatoes are too acid for you, you can add some plain sugar to the sauce. Just do it a pinch at a time, stir/cook & taste, because you don't want to make it overly sweet. But many authentic recipes for Marinara do call for a little sugar, so adding it isn't even "cheating" - lol!!!
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Old 02-21-2007, 10:17 AM   #8
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I just responded to a similar post.

Instead of sugar, you can add a table spoon of butter, stir, then let it simmer for a few more minutes. If it's still to acidic, add another tbl spoon.

I never add sugar to my sauces because it changes the flavor.
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Old 02-21-2007, 10:33 AM   #9
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ground fennel seed (the herb in sweet Italian sausage) will do the trick, as will oregano (more pizza / greek oriented) both will sweeten without sugar.
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Old 02-21-2007, 10:39 AM   #10
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Quote:
Originally Posted by Jeekinz
I just responded to a similar post.
Indeed, there is Further data to be had Here: http://www.discusscooking.com/forums...uce-32619.html
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