Spaghetti Sauce Is Too Salty

By

PupperMom

I don't use salt at all when making my own spaghetti sauce; if you're making your own, using garlic, oregano, onion and basil liberally should make the need for salt go out the window. I also use fresh Roma tomatoes and one can of paste; there is salt in that paste, so sometimes we forego that altogether for a "fresh" sauce.

You can also throw in a splash of red table wine (not red cooking wine- this is loaded with sodium) and a Tbsp. of sugar ( Splenda would work as well) to counteract the acidity in the tomatoes and pump up the flavor, and toss in veggies like mushrooms and green pepper, again, more flavor and minimal sodium.

By

mrs christmas

I wasn't sure if you meant that it is too salty every time you make it, or just once!
If you are always finding it too salty, look at the ingredients you are using, if you use a packet or sauce out of a jar there will be plenty of salt in that already so don't add any more.

Are you using an Italian herb mix for seasoning? check the label for salt, if it contains salt you could try another brand that only contains herbs. Do you use a stock cube? (bouillon cube) They also contain a lot of salt so take care with those.
If you are following a recipe, take care to taste as you go to check the sauce is not to salty before it is too late!

By

AvaElizabeth

You can also peel and slice a potato in two and put it in the sauce to absorb the excess salt. Throw the potato out when the sauce tastes the way you want it to.

By

kffrmw88

Instant potatoes should help, good luck.

My spaghetti sauce is too salty. How can I make it taste better while storing it in the refrigerator?