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Old 08-14-2007, 05:40 PM   #1
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When To Add Basil And Parsley To A Marinara Sauce

I've had a lot of bad luck making spaghetti sauces. My wife and kid always say how it's bitter and acidic. I always use fresh basil and parsley. Should I add these ingredients at the end of cooking, or can I chop them up and put it in the sauce while it's simmering? Help a brother out folks!


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Old 08-14-2007, 05:54 PM   #2
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Add some early and then some more near the end to give it a fresher brighter taste.

The acidity is probably from the acidity of the tomatoes. You could try a different brand or type. San Marzano tomatoes are very good and not overly acidic.

Another approach is to use tomato paste as a base and to saute it before adding otherr liquids to caramelize the paste and introduce some sweetness into the sauce to counteract the acidity of the tomatoes. I prefer this to adding sugar to the sauce.
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Old 08-14-2007, 06:01 PM   #3
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Quote:
Originally Posted by Andy M.
Add some early and then some more near the end to give it a fresher brighter taste.

The acidity is probably from the acidity of the tomatoes. You could try a different brand or type. San Marzano tomatoes are very good and not overly acidic.

Another approach is to use tomato paste as a base and to saute it before adding otherr liquids to caramelize the paste and introduce some sweetness into the sauce to counteract the acidity of the tomatoes. I prefer this to adding sugar to the sauce.
Yeah, that makes sense. But I've already got the sauce simmering, so it's too late to saute tomato paste. Should I add sugar? And if so, how much? There's close to a couple of quarts of sauce. Thanks for the tip Andy!

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Old 08-14-2007, 06:05 PM   #4
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Everything Andy said, plus could you post your complete recipe??Enjoy!
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Old 08-14-2007, 06:07 PM   #5
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I can't say how much sugar. I've never done that. Another option is to add some baking soda. It will neutralize the acid on the sauce.

Use the tiniest bit. Use less than 1/8 teaspoon then stir it in thoroughly and taste it. A little goes a long way. It will foam up then settle down.
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Old 08-14-2007, 06:10 PM   #6
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Quote:
Originally Posted by sydfan
Yeah, that makes sense. But I've already got the sauce simmering, so it's too late to saute tomato paste. Should I add sugar? And if so, how much? There's close to a couple of quarts of sauce. Thanks for the tip Andy!

You could saute an onion to caramelize it, then add it to the sauce. Next time you make it, saute an onion and some garlic first, then add the tomatoes, etc.
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Old 08-14-2007, 06:12 PM   #7
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Originally Posted by Uncle Bob
Everything Andy said, plus could you post your complete recipe??Enjoy!
The recipe is as simple as can be. I sauted some onions garlic and celery, then added two large cans of crushed tomatoes, added about a teaspoon of tomato paste and a small amount of red wine. Now it's simmering and my wife says it's WAY too tart.


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Old 08-14-2007, 06:13 PM   #8
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Originally Posted by GotGarlic
You could saute an onion to caramelize it, then add it to the sauce. Next time you make it, saute an onion and some garlic first, then add the tomatoes, etc.
That's what I did.
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Old 08-14-2007, 06:16 PM   #9
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Maybe a few pinches of cinnamon would help. My MIL told me she always put cinnamon in lasagna sauce to counter the acid in the tomatoes, and she got this tip from her Italian neighbor. I always do this with my lasagna sauce, too.
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Old 08-14-2007, 06:18 PM   #10
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Is there salt in it? Salt counters bitter flavors, so maybe your wife is sensitive to them and needs more salt.
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