i'm making a basic red sauce-- fried up some shallots and garlic, added red wine, then added some cento brand crushed tomato sauce. and yick! it's so tangy and sweet.
i've since thrown in capers, kalamata olives, some porcini mushroom bullion, and lots of pepper, but seem to have initiated a salty and sweet battle that didn't temper the underlying sweet sour tanginess at all.
what do i do from here? i can simmer forever, but wonder if that'll concentrate the badness further. any other suggestions?
thanks for your help
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