"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 11-12-2011, 11:51 AM   #1
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Pasta sauce too sweet

I made this typical pasta sauce made with a can of tomatoe puree, can of crushed tomatoes, 4 tablespoons of tomatoe paste, onions, red wine, water and other typical ingredients.

After some sausages were cooked and taking out of the pan, the onion was cut up and carmelized before adding anything else. I also put a tablespoon of sugar in it.

I love it, but my husband says wayyy too sweet. He also claims that you don't want to cut the onion and to just drop it in the sauce whole after everything is put together as it should be in there for flavor only.

Anyways, is carmalizing the onions not a good thing? Or did that ONE tablespoon of sugar make it so sweet?

__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Old 11-12-2011, 12:01 PM   #2
Assistant Cook
 
McAwesome's Avatar
 
Join Date: Nov 2011
Location: Malaysia
Posts: 20
That's odd. There's waaaaaay more tomatoes in that sauce than sugar.

I think it's important to cut the onions so the flavor spreads out much more. And as for the sweet part, try just throwing the chopped onions into the sauce without caramelizing it. And maybe skip out on the sugar.
__________________

__________________
McAwesome is offline   Reply With Quote
Old 11-12-2011, 12:54 PM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,747
i think you added too much paste which can be sweet, as well as the sugar. my guess is you needed to add water because of so much paste.

next time, add more puree or crushed tomatoes, cook them down a bit, skip the sugar but definitely carmelize the onions for their mild sweetness, add the other ingredients (wine, meat, etc.)and only add a little paste at the end to thicken it up.

hth.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 11-12-2011, 12:58 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,884
Send a message via Skype™ to taxlady
Quote:
Originally Posted by McAwesome View Post
That's odd. There's waaaaaay more tomatoes in that sauce than sugar.

I think it's important to cut the onions so the flavor spreads out much more. And as for the sweet part, try just throwing the chopped onions into the sauce without caramelizing it. And maybe skip out on the sugar.
Actually, I find that onion that hasn't been fried before it is cooked is usually sweeter.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2011, 01:06 PM   #5
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
The can of puree and the can of crushed were the large 28oz cans as a fyi.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 11-12-2011, 01:12 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,747
hmm, that should have been enough. still just a little too much paste, though, imo.

i wonder if the puree was too sweet to start with?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 11-12-2011, 01:50 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
I would start by never adding sugar to a tomato sauce. If you want to counteract any acidity, add a couple of tablespoons of paste.

I always start a sauce by sauteing the onions and garlic in olive oil. Then the paste goes in and gets cooked. Only then do I add canned whole tomatoes and break them up with the wood spatula I've been using.

If your sauce is too acidic, add the tiniest pinch of baking soda to neutralize the acidity. IMHO, it's better to eliminate the offensive acidity rather than trying to mask it with sugar.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-12-2011, 08:27 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
I think it was the tablespoon of straight sugar.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-13-2011, 04:09 AM   #9
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Quote:
Originally Posted by jennyema View Post
I think it was the tablespoon of straight sugar.
This.

OP: Try grated carrot next time. It has a natural sweetness and plays well with tomato sauce. To my knowledge this is what Italians use to sweeten a tomato sauce instead of sugar.
__________________
no mayonnaise is offline   Reply With Quote
Old 11-13-2011, 04:20 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,747
a single tbsp of sugar shouldn't have that big of an effect on 70 ozs plus of other ingredients, especially if they are acidic, or on the tart side. that's why i suspect the paste or puree.

i've tried carrots in sauce and didn't like the taste. i know of a few italiian american that have tried that, and it seems to be a personal taste thing, as is with all italian cooking.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Reply

Tags
pasta, sweet

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.