Too Much Tomato

Help, I put too much tomato paste in the bolognese, it is horribly acidic, what can I add to it to take the overpowering tomatoey taste out of it?

Naiomi

Hi Naiomi,
 
When I go overboard on the tomato flavor, I counter it with sugar until the acidity goes away.  Other times, I just double the recipe to make up for the extra tomato flavor.  I find that garlic, salt and pepper can also touch it up so nicely that few would ever know I messed it up.

I found this tip on the internet.  It may also help you:  If sauce tastes too acid from the tomatoes, a little instant coffee will tone down the acid, however, BE VERY CAREFUL. Too much of either will kill the taste of the sauce completely!" 

Good luck,

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