Did you know that if you have a tomato based sauce that is too sweet for your liking that allspice will cut that sweetness down to a more mellow flavor? There is no one amount to add, as it depends on the amount of sauce you are preparing, so start with 1/2 teaspoon.. I usually use 1 teaspoon for a sauce that would serve four.
♥ "....be the person you'd want for your best friend." ♥
♥ Judy Batson, Field Editor since 2009 ♥ Contest Winner, Country Woman, 2011♥ Meet me at the "Cooking for Two" forum and in Cook's Corner @ "What Are You Reading?" I am waiting to meet YOU!
In a hundred years, I would have never thought that would help. Thank you.
Time is too slow for those who wait, too swift for those who fear, too long for those who grieve, too short for those who rejoice, but for those who love...Time is ETERNITY.
Mary, you are right.. it seems an unlikely remedy. But, when I visited Jamaica, where a lot of Allspice is grown, the chef in one of the better restaurants held an impromptu cooking class using native foods, and that one of the things that he stressed, and by golly, it works.
great tip will try it soon
Great tip! Thanks for sharing!
Are you referring to a sauce someone makes that has sugar added to that you wouldn't add sugar to? Such as spaghetti sauce, some in my family put so much sugar in their sauce that just can't eat it. I'm a little limited as to what I can cook here anymore and they often bring me food...and I hate to complain or criticize but it has so much sugar in it that it is shiny! When I make my sauce, I add grated carrots to balance the acid - and I add instant coffee - an old Italian told me how to make authentic sauce. You know how it is - nobody makes spaghetti sauce as good as your own! (Or are you referring to a sauce that is suppose to be sweet?)
Franzia, I am referring to any tomato based recipe that ends up being too sweet.. the last minute rescue is to add allspice. Many canned tomato products are too sweet. If you are making a brand new recipe and it ends up being too sweet, add the allspice. I agree that one's own recipe for sauces are the best, but we don't always use our own sauces, do we?
I'll be darned ! You learn something new every day ! I don't care for "sweet" tomato sauces....uggh....so I generally leave out the sugar to begin with, but in the future I'll try to remember this hint. All I remember from Jamaica was seeing the "curvature of the earth" which was VERY impressive. Thanks, Beema.
Thanks for the awesome tip! This would be perfect for tomato based chili as well!
Years ago, I worked with a cook who frequently added cinnamon to tomato-based sauced as well as ground meat-based dishes (e.g., meatloaf, meatballs). I really loved this addition and began adding it myself to these types of dishes....and I continue to do so to this day.
© RDA Enthusiast Brands, LLC 2015