About my spaghetti sauce........

Question

i used canned tomatoes and canned tomato sauce. i want to cut the acid a bit. can i use splenda instead of sugar? i know the amount is trace, but i'm not sure i even have sugar.

Answer 1

i use tomato paste, that is loaded with sugar, if you have it

Answer 2

put a quarter ts  baking powder in the sauce , the acid will bubble up at the top and you just skim it iff the top of the sauce....

be careful not to use too much as it will take alot of flavor out.....

i make sauce twice a week for the last 25 yrs....

Answer 3

Chop the top and bottom off a large carrot, peel and drop it whole into the sauce, simmer for a few hours then discard the carrot.

My Great Aunt from Sicily told me to do this. Seems to work.

Answer 4

Yes, I do the carrot thing, it absorbs the acid.

Answer 5

folding in a bit of sour cream works very well at my house.  I know it sounds odd, but think of it this way, you won't use much and there is sour cream in a lot of lasagna recipes!  Splenda will work, but the effect of cream or sour cream is more pleasant in my book.

Good Luck!

Answer 6

Yes, a bit of splenda will cut the acid.  The bulk baking splenda is better than the packets for something like this.  But even the packets will work.  

A couple of other ways are to cut up some sweet onions in the sauce.  Sometimes, I've even grated a carrot or two into the sauce.  That natural sweetness will break up the acid some.

Good luck!!