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spaghetti sauce (Read 11514 times)
11/01/02 at 01:33:55
Sharon   Guest

 
Oops! I did not saute the onions, peepers and garlic before adding to tomatoes for sauce. The sauce has a raw onion smell to it, all 20 quarts worth!! Is there something I can add to it to fix it! I was planning to can it but not if it smells/tastes the way it does. Help!
 
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Reply #1 - 11/07/02 at 07:53:06
inquisitive_cooks   Ex Member

 
Try simmering the sauce a little longer. While the onions will retain their shape (since the acids in the tomatoes prevent them from softening) you should be able to get rid of at least some, of the raw onion taste. Leave the lid off and many of the volatile flavor compounds from the onions will dissipate with the steam. 20 quarts of homemade spaghetti sauce is a precious commodity!
 
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Reply #2 - 11/14/02 at 20:06:13
LAURENT   Guest

 
the only way out there is to add some more flavour (ie a little more garlic, lots of basil,) and a dash of balsamic (although a dash in 20 quarts might be pushing it a bit...

you also must MUST let it cook for a long long time (as the italians do) and simmer very very gently(8 hours would not be too much) if u find it reduces too much. boil some wine separately(to remove raw alcohol) for a few minutes and add,

the result will be more sophisticated but definitely worthwhile.

another way is to freeze what u have and use portions of it in other sauces....

GOOD LUCK
 
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Reply #3 - 07/27/06 at 18:38:59
Alaska_Susan   Ex Member

 
Definitely let it simmer for more than 8 hours; the longer, the better. Onions turn out much more tender. If it is too acidy, add a teaspoon of sugar to cut the acid and let simmer some more. Homemade recipes (with tomato paste, etc) must be simmered for a long time for it all to come together. I made a pot of sauce once and only let it cook for 4 hours. It was AWFUL. NOTE: do not do this in a crock pot to simmer; too much condensation creates a very watery sauce. Crock pot recipes should be looked into to cook in a crock pot.  Good Luck! Wink
 
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Reply #4 - 11/12/09 at 16:22:43
joclyn   Ex Member

 
the longer you cook tomato sauce, the more acidic it will become - even if you keep the heat extremely low.

i would have removed the onions with a slotted spoon and put them in a saute pan and sauteed until they were done and then mixed them back into the sauce.
 
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Reply #5 - 11/18/09 at 23:38:18
WebCompany   Ex Member

 
My boyfriend loves this a lot. Thank for the tips. I would try to prepare one myself.
 
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Reply #6 - 01/02/10 at 02:32:24
Damian Pool   Ex Member

 
Quote:
[color=#9966ff]the longer you cook tomato sauce, the more acidic it will become - even if you keep the heat extremely low.


Never knew that. You learn something new everyday.
 
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Reply #7 - 01/02/10 at 07:06:55

david801   Offline
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Great Topic
Titel
 
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Reply #8 - 01/02/10 at 07:07:29

obiestar   Offline
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You don't have to saute the onions for the spaghetti sauce, I never do anymore.  They work great either way and the sauce is phenomenal!!  However, I do tend to cook my sauce thicker for 6-7 hours and the onions do start to shrink down and flavor the sauce.
 
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Reply #9 - 01/03/10 at 13:57:32
anyoldthing   Ex Member

 
i imagine your situation is no longer pertinent as the original post was over 7 years old so i wont recommend anything. however, i came across this while searching for information on when to add onions to my sauce. i am preparing 40 quarts and sure dont want to make a mistake. thanks everyone who preceeded me for your advice/comments.
 
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Reply #10 - 01/03/10 at 15:01:51
chris   Ex Member

 
I agree with all of the cooks that stated they would simmer for an extended period of time. This along with regular stirring should cause the onion flavors to dissipate, rise to the top and partially be removed by steam.

Be careful not to let it burn on the bottom of the pot. You will have a worse situation if that occurs. If you are careful however, you should be able to correct the problem and have some good eats!

The addition of some sugar should also help mellow the onion.
 
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Reply #11 - 01/04/10 at 09:38:50

blueman   Offline
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simmering tomato sauce for some reason - the longer the better. My grandmother used to keep that fresh sauce on low all day and it smelled and tasted amazing all day long. Add spices to your liking and you are good to go...
 
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Reply #12 - 01/04/10 at 16:41:07

Dicker Peter   Offline
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hey.
When I was in Italy this summer, I learned that a really good tomato sauce should simmer for at least 6 hours. You could also add celery and carrots, cut to very small pieces, like they should be in an "original" Sauce Bolognese! Tastes great! Smiley

cheers
Peter
 
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Reply #13 - 01/05/10 at 05:30:52
katieni   Ex Member

 
do you also put condense milk in your spaghetti? Huh
 
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Reply #14 - 01/05/10 at 05:46:10
Annie   Ex Member

 
I like to eat more pasta with Italian flavors than that of just ordinary spaghetti. It is more delicious!
 
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