I'm making a tomato sauce from a bounty of fresh tomatoes. I put in onions, garlic, and carrot, plus some herbs. The problem is that it is really acidic (sour) tasting. What can I do to mellow it out? (I've tried to add sugar but it is also pretty sweet already).
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)