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Old 02-25-2006, 03:44 PM   #1
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Too Much Sugar in my Tomatoe Sauce

I am making tomato sauce, I accidentally added too much sugar, is there any way to reduce the sweetness ASAP. Thanks, Kathy


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Old 02-25-2006, 03:56 PM   #2
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The only thing I can think of would be to add more of everything else....

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Old 02-25-2006, 04:02 PM   #3
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Add more tomatoes and herbs
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Old 02-25-2006, 04:34 PM   #4
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You could add some red wine vinegar, this would help reduce the sweetness level while also providing another layer of flavour to the sauce.
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Old 02-26-2006, 12:11 AM   #5
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I agree with pdswife and Dina - add more or everything else to dilute the sugar.

Haggis had an idea I've never tried - since tomatoes are both acetic and astringent to begin with ... and the red wine vinegar would add more of the same flavors .... it might work if you just added a "little" too much sugar. If you really dosed your sauce with a bunch too much sugar - I would go back to the "add more or everything" plan.
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Old 02-26-2006, 01:05 AM   #6
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Sorry tats802, I cannot think of a quick fix.

If your sauce is just a bit sweet would dilute it with more of the fixings, as has been posted.

If it is hopelessly sweet you might want to take a bit and make a sorbet.

Or make a souffle.

Could add a bit of it to a crepe batter.

Would a bit of it go well in an omelet, or in scrambled eggs?

Am definitely not a baker, but could you incorporate some into a bread or roll recipe?

Other than that would probably just toss the stuff.

That is about all I can think of.

Good luck.
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Old 02-26-2006, 07:51 AM   #7
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Tomato sauce? souffle, crepes, sorbet?
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Old 02-26-2006, 09:10 AM   #8
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You could dilute the sauce with chicken broth, and turn it into a nice Italian soup. Minestrone comes to mind.
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Old 02-26-2006, 09:36 AM   #9
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Wonderful ideas, all!

Taking the crepes a step further, how about making a roux, adding the sweet tomato sauce to it, and perhaps a bit of milk, and using them as the topping over plain crepes stuffed with chicken and some lovely cheese, such as havarti? Top with bread crumbs that have been pan toasted in butter, and bake till bubbly.
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Old 02-26-2006, 10:50 AM   #10
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Thanks for all the ideas, however, I totally forgot I was going to a birthday party last night and there would be a professional chef there, he set me straight. He said to add a few peeled carrots to the sauce and let them sit in it while it cooks and then add salt a little at a time and keep tasting it until the sweetness seems to be reduced. Hope this helps someone else too! I've got the pot on the stove now and I'm doing what he said, it has reduced it a bit, but it has to cook some more....thanks for all the great idea though!

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