Help! Too much tomato purée

[Baronage-Phase]

For anyone reading this for general advice, sugar is good to tame tomato sauces BUT you only need a tiny amount. Much less than you think. It is very easy to add too much and then it just tastes bland, like something out of a jar. Always add a little first, mix thoroughly, simmer for a bit, taste, and if it's still unacceptable then repeat.

This be why I use honey instead.

 

[DaveCinzano]

Henderson's, always Henderson's

 

[Mrs Miggins]

Umami people, tomatoes are already umami heavy. It's not going to balance it out.

This is a good point which I had completely overlooked.

 

[Mrs Miggins]

Don't believe this nonsense about there being something that can neutralise the taste of tomato. The only way it'll taste as you intended is by maintaining the ratios of the recipe. Take out half and set aside. Double up the ingredients for what's left, cook then freeze. Then repeat with the half you'd put aside earlier.

Stop being so sensible. Where's your sense of adventure?!

 

[Cid]

I don't, I'd have used fish sauce but used the last of that a month ago and keep forgetting to buy a new bottle.

Verdict so far:
The sugar helped, a lot.
Then after adding the soy and Worcester sauces I feel I may have overdone the Worcester, even 2 tablespoons are detectable in 30 odd portions of bolognese sauce, but it still tastes a lot better than it did an hour ago so I'm happy. I'm gonna reduce it for another hour so it may change.

'Even two tablespoons'... Um... Worcester sauce (which should be Henderson's) is suppose to be added in drops.

 

[Spymaster]

Put some currants in it. And some walnuts.

 

[Athos]

Stop being so sensible. Where's your sense of adventure?!

Srs bsns!

 

[Cid]

It also should make fuck all difference really. You could make a tomato sauce with no meat or veg in it (well, onions, garlic, herbs of course), and it would still be a perfectly suitable pasta sauce.

 

[Mrs Miggins]

Having had time to reflect, my approach seems to have been "add brown things"

 

[Cid]

If you have a tin of pineapple chunks, try adding them.

 

[keybored]

Having had time to reflect, my approach seems to have been "add brown things"

No, I'm not going there.

 

[Athos]

'Even two tablespoons'... Um... Worcester sauce (which should be Henderson's) is suppose to be added in drops.

Google tells me there's 710.327 drops in two imperial tablespoons. About 23 per portion. Which is about two dashes (a more sensible unit), and which I would say is about right.

 

[8ball]

I still think turning it into a chilli is an option.

 

[8ball]

Put some currants in it. And some walnuts.

Are you thinking of steering it curry-wards or cake-wards?

 

[Athos]

Bin-wards.

 

[maomao]

Caustic soda or an alkali battery sliced in half to neutralise the acid of the tomato.

 

[Riklet]

balsamic vinegar to balance it out.

Square or two of dark chocolate maybe.

bulk it out with more main ingrediets. fry up some onions and bacon whack that in. Few chicken livers

 

[DaveCinzano]

Having had time to reflect, my approach seems to have been "add hash browns"

FTFY you disgusting filthbeigel

 

[Spymaster]

Olives. Put some olives in it. Those ones that are stuffed with anchovies.

 

[Baronage-Phase]

Put some currants in it. And some walnuts.

I always put currants in my curry.

 

[Spymaster]

I always put currants in my curry.

You just made baby Jesus cry.

 

[Baronage-Phase]

You just made baby Jesus cry.

Sometimes sultanas...

 

[Looby]

Currants in a curry, fucking hell! [emoji20]

Anyway, I came to give a dog related tomato tip. If your dog rolls in fox shit, wash the dog with ketchup or tomato purée and it shifts the fucking awful stench.

 

[Baronage-Phase]

Currants in a curry, fucking hell! [emoji20]

Bit of a throwback to the vesta curry days

 

[Looby]

Bit of a throwback to the vesta curry days

I don’t think I’ve ever had one. I did work for a company who was named after Vesta curry though. [emoji1]

 

[kalidarkone]

Till this thread I'd never heard of the 'adding sugar to neutralise bitterness'
It sounds bizarre to me because I don't like the idea of adding sugar to savoury dishes so it's something I'm unlikely to do.

 

[8ball]

So anyway, how did it turn out in the end?