Is there any way to tone down the sweetness of something, in particular a tomato based sauce, while it's cooking?
I’m simmering a chuck roast, in a cast iron dutch oven, in the oven and made a tomato based sauce for it and, among other things, I put a little sugar and maple syrup in the sauce. Apparently I put more in than a little. The roast is only an hour in but I just tasted the sauce and it’s way too sweet.
It still needs to cook for quite some time but is there anything I can do, anything I can add, to tone down the sweetness? There are already red potatoes, onions and carrots in the pot along with the roast.
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