Making your own spaghetti sauce at home can be a rewarding experience. Sometimes, however, spaghetti sauce can taste too acidic or tangy for your taste. The acidic taste comes from the tomatoes used to make the sauce. When the sauce cooks for too long, the tomatoes become concentrated and more acidic. Instead of throwing away the sauce, you can alter its taste to make it less acidic.
- Skill level:
- Moderately Easy
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Things you need
- Baking soda
- White or brown sugar
- Carrots or winter squash
Add one teaspoon of baking soda to the spaghetti sauce. Stir the sauce and taste it. Continue to add the baking soda until the sauce suits your taste.
Stir some sugar into the tomato sauce to sweeten. The addition of white or brown sugar to the tomato sauce helps to mask the acidity. Add one-half to one teaspoon at a time to the sauce until it suits your tastes.
Toss in cut-up vegetables that are rich in glucose. Add carrots or winter squash to the spaghetti sauce. The vegetables will also add texture and flavours to the sauce.
Reduce the cooking time for the spaghetti sauce. Sauce that simmers for many hours will become highly concentrated, which will result in the acidic taste. Cook the sauce for one to one and a half hours for best results.
Tips and warnings
- Select the method of altering the spaghetti sauce that works best for you. Proceed to the next step or technique if the spaghetti sauce still tastes too acidic. Vary the order of the steps if you desire.
- Avoid adding too much of one ingredient to the spaghetti sauce because it can be difficult to fix. Always start with a small amount and taste the sauce after each addition for best results.
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