I have added too much Italian seasoning to my spaghetti sauce, how can I fix it so it tastes better?
By Jackie from Berks County, PA
Read Archives at bottom of page, there is your answer.
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.
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?
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.
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.
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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