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Too much salt in pomodoro sauce

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cynthia1013 May 12, 2013 11:34 AM

How do you neutralize too much salt in a chunky marinara sauce?

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  1. stricken RE: cynthia1013 May 12, 2013 11:46 AM

    Just start over. Even if you hide the flavour, the extra sodium is still there. Too much sodium is bad for you. Just my opinion. Good luck

    1. twinwillow RE: cynthia1013 May 12, 2013 11:51 AM

      Peel a potato, cut it in half and put both pieces in the marinara sauce while cooking. The potato will absorb much of the excess salt.

      2 Replies
      1. re: twinwillow
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        cynthia1013 RE: twinwillow May 12, 2013 11:59 AM

        Thanks I'll try that.

        1. re: cynthia1013
          hotoynoodle RE: cynthia1013 May 12, 2013 12:01 PM

          add more tomato. not neutralzing, but diluting.

      2. C. Hamster RE: cynthia1013 May 12, 2013 12:15 PM

        Potatoes aren't smart enough to selectively absorb salt. They absorb liquid. So adding a potato is the same as spooning out some of the sauce. It doesn't make it less salty.

        http://www.myrecipes.com/how-to/cooki...

        Your best bet is to make more sauce without salt and combine them.

        1 Reply
        1. re: C. Hamster
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          cynthia1013 RE: C. Hamster May 12, 2013 12:45 PM

          Yep that's what I'm doing. Thanks!

        2. Atomic76 RE: cynthia1013 May 12, 2013 01:54 PM

          Depending on how much you over salted it, you could perhaps just double or triple the recipe. If you really over did it, I would just start over as well.

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            tardigrade RE: cynthia1013 May 12, 2013 03:13 PM

            Is this a sauce you made, or a canned/jarred one? Either way, once the salt is dissolved the only thing you can do is add more liquid to dilute it.

            For future reference, for home-made sauces add the salt just before serving, and use less of it. I've found that using kosher salt just at serving time tricks the tongue into thinking that there's more salt than there is in the dish. For packaged sauces, the only thing you can do is read the label.

            1. Kris in Beijing RE: cynthia1013 May 12, 2013 06:30 PM

              Change it up and add something that's good in the sauce but "wants" salt-- I'd vote for eggplant or mushrooms or both.

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                alepenazzi RE: cynthia1013 May 13, 2013 06:52 AM

                In Italy is pretty common to add a pinch of sugar when making pomodoro sauce...

                4 Replies
                1. re: alepenazzi
                  hotoynoodle RE: alepenazzi May 13, 2013 10:41 AM

                  my italian family never put sugar in sauce.

                  1. re: alepenazzi
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                    treb RE: alepenazzi May 13, 2013 10:51 AM

                    sugar will not remedy the problem. Adding additional tomato sauce, puree will just add more sodium. Try H2O.

                    1. re: treb
                      hotoynoodle RE: treb May 14, 2013 09:25 AM

                      there is such a thing as unsalted canned tomato products. that's what i use.

                    2. re: alepenazzi
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                      miss_belle RE: alepenazzi May 13, 2013 11:19 AM

                      My Italian family always used sugar in their sauce. To help cut the acidity of the tomatoes.

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