By Jackie from Berks County, PA
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By Nan Corpe 11/07/2010
I would add a can of tomato sauce, size depending on how much extra spice you added. If the spices is extremely strong, add a can of tomato paste and keep adding water until you get the desired flavor. It's not a difficult fix. Good learning experience. Remember, dried spices are stronger than fresh ones.
By Pixiedust7 11/06/2010
Add cans of plain, no-salt-added tomato sauce to stretch your sauce. Taste after adding each canfull until you reach the point where the result tastes okay.
By metroplex 11/02/2010
I only know how to remove too much salt - from any recipe. Add a raw peeled potato to the dish while it's cooking. I'd cut it in quarters then remove it before you serve, of course. Maybe it will work for other spices.
Good luck. I hate it when that happens, don't you?
By Jill 10/30/2010
I would just add another can or two of tomatoes and tomato paste and "stretch" the sauce. You can freeze the extra sauce. That way, you'll be "expanding" the quantity to match the seasoning.
By Marjorie C. Woodworth 10/30/2010
Read Archives at bottom of page, there is your answer.
Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.
Is there a way to remedy too much oregano/Italian seasoning in an already cooked spaghetti sauce or meatloaf? I don't know why I do it, but I do.
I added sugar to my spaghetti and it seemed to tone down the Italian spice a bit. For the meatloaf, I made gravy that (luckily) toned down the Italian spice taste somewhat.
Is there any other fix or remedy to absorb the overly spicy flavor, other than not being so heavy-handed with the spice bottle?
luvvy from VA
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