ANSWERS: 12
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Take your pick: onion, bell pepper, bay leaf, sage, oregano, pepper, carrot, broccoli...
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Are you making it from scratch? If so, try using fresh tomatoes (no paste) and simmering in a frying pan to evaporate the liquid. Otherwise, a small tsp of sugar helps get rid of the tangy-ness of tomato paste. You could also compliment with other strong flavours, such as fresh basil!
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Here are some secrets: add a tablespoon of brown sugar, vinegar, and worchestershire sauce.
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2 toms instead of 3 :)
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Add in some garlic, and basil...(and even alittle onion powder) It will neutralize the tomatoey flavor...
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Try a tiny little bit of baking soda if what you mean is it's too acidic? If you do mean tomato-ish... Never use the can sauce to make it. Always use crushed, puree and whole. I use 4 large cans one crushed, 2 puree and 1 whole and a small can of paste.
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You could try adding a whole uncooked potato and leave to simmer for about ten to fifteen mins, just so the potato is tender then lift out and discard. Then taste the sauce hopefully the potato will have absorbed some of the acids produced by the tomatoes.
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I discovered that adding some canned Alfredo to my red sauce is delicious and "gourmet". They have some really good brands and flavors nowadays.
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SUGAR BABY! AND A SPLASH OF BEER.
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gee what about trying to add some red wine to the sauce? Garlic would be good with that too especially if you have the standard basil, and tyme already added in the sauce.
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herbs
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Add a dash of sugar to contrarest the acid flavor and a teaspoon of oregano leaves that should work!
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