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Burnt tomato sauce??

Hi all!

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?

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  1. I would try making a bbq sauce with it, something you could cover with hickory type flavours.

    Good luck!

    1 Reply
    1. re: Sorcerus666

      I'd be inclined to pitch it, but actually, this might be an idea worth trying.

    2. 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.

      1. Ouch!

        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.

        1 Reply
        1. re: shaogo

          "I hate to be the bearer of bad news but there's little good to come from the *intense* caramelization of food sugars."
          Gently and sweetly put.
          I never had any chef I worked for say that, more the case, "You f**king burned the S**t."
          Scorched potatoes cannot be redeemed, either.

        2. peanut butter. Sounds crazy but it works like magic. Put in a little to start, then add more as needed.

          3 Replies
          1. re: majawba

            Burnt tomato with peanut butter sauce. What would you like to put that on? LOL

            1. re: Puffin3

              LOL!

            2. re: majawba

              I tried this and it worked!

            3. Ditch it, the scorched taste won't go away.

              1. Burnt taste is hard to mask. Sugar will not help. I would maybe try a little lemon juice and see if that helps. Otherwise I would maybe try using it as pizza sauce.

                1. I just burnt my spaghetti sauce and I used the peanut butter and a little sugar and it came good! You do not tasye the peanut butter nor the burnt flavor!

                  1 Reply
                  1. re: glsawyer374

                    It's not like you've burnt five pounds of lobster tails. LOL
                    Toss it IMO.

                  2. I second those who say that a distinct burnt flavor is a game-ender.

                    Moderately burnt, as in the char one finds in grilling, might be redeemed in the form of a barbecue sauce.

                    1. Since this thread has been revived, it's worth pointing out that when you are cooking ANY sauce, if as you begin to stir it you feel that there is scorching at the bottom - and you WILL feel this, whether using a spatula, or a wooden or metal spoon - STOP! Take the pot off the heat immediately. Do NOT scrape up the stuck-on part. Ladle the sauce into a clean pan, tasting as you go, and watching for any darkening in its color. As soon as you taste an inkling of burnt, or see a color change, stop. Continue cooking the sauce in the clean pan. If you are super-frugal and want to salvage every bit that you can, put the sauce that remains in the burnt pan into a bowl, using a rubber scraper and stopping before the stuck-on part. Taste what's in the bowl. If it's okay, add it to the rest of the "good" sauce.

                      Pouring hot water into the burnt pot, letting it soak, before it has a chance to dry on will make cleaning it easier.