Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 23

Salvaging a too-acidic tomato sauce

NotSoHot | Dec 30, 201402:45 AM

Made a Crockpot recipe I hadn't made in 15 years or so. Notes show I liked it--but I didn't have acid reflux back then. Of course after the fact I realize it's completely made up of everything I'm not supposed to have: tomatoes, tomato sauce, onion, garlic, red wine. Chicken thighs cooked in this sauce are fine but the sauce is just too sharp. I did saute the onions and garlic first but am now wondering if the wine would have been better cooked on the stove too--maybe the alcohol doesn't cook off in a Crockpot?

Is there a way to make this less sharp/acidic or do I need to rinse off the chicken thighs and toss the sauce? (Of course I doubled it--I always double recipes and then hate them. When will I learn?)

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions