Burnt tomato sauce??
Any suggestions to save a slow cooked tomato sauce that tastes a little burnt? Would adding sugar or some sweetness cancel out the burnt taste?
Woo, I've been here! Unfortunately, there's nothing that can cover or remove the scorched flavor from tomato sauce. If you add sugar, your sauce will just taste burnt AND sweet; the burnt flavor is all pervasive.
If the sauce is just a bit scorched, perhaps making another batch and combining the two might work, but you also run the risk of ruining even more product.
I'd chuck it and chalk it up to experience. I hope you didn't make a lot.
I recall making a sauce with fresh tomatoes -- a bunch of us blanched, skinned and seeded the fruit. Lotsa work. Some of the sauce was to be used in a Fra Diavolo of lobster, shrimp and scallops for dinner much later in the day.
Well. I served a bit too much wine -- delicious Sangioveses, Chianti, and a Valpolicella. We sat around talking and drinking until someone got the bright idea to check on the sauce. There was a burnt ring around the bottom of the pot that we could feel with a wooden spoon. It was too late. The seafood was served with a garlic cream sauce.
Tomato sauce and cream soups/chowder/stew are two of the things that I believe cannot be "turned around" once there's the slightest bit of scorching. I've tried to rescue both tomato sauce and tomato soup. It seems to me that even a tiny bit of burning just becomes a catalyst for more burning when the sauce/soup is kept warm later on.
I hate to be the bearer of bad news but there's little good to come from the *intense* caramelization of food sugars.