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.
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.
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!
Yes, it sure did! I also added the salt as well, at small increments and kept tasting it, the sauce actually was delicious. It was still slightly sweet for my taste, but my family said it was outrageous...thanks for asking!
Carrots? How strange. I don't put sugar in tomato sauce at all (I have almost no sweet tooth), and also would have thought that carrots would be too sweet. Glad it worked for you, though.
Great tip Tats802
thanks for sharing that.
I wonder if the peeled carrots would work for other spice mishaps as well, like maybe adding too much salt?
Anyone know?
Great tip Tats802
thanks for sharing that.
I wonder if the peeled carrots would work for other spice mishaps as well, like maybe adding too much salt?
Anyone know?
Yes I agree with carrots. Go with the carrots shredded finely (put it in a food processor or food mixer, not to make it into a complete puree but to make it into tiny pieces...), you wouldn't need any sugar then. It adds a subtle sweetness, not so overpowering, more to the effect of taking the edge of the acidity that tomatoes contain. I use carrots about the same amount of onions..
I heard its best to put in a semi cooked potato for too much salt or sugar.
OR you could but Alix in the pot with the sauce. She will suck up all the sugar cause she is SO SWEET!