Is there anything that will neutralize the salty taste when cooking spaghetti sauce?

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The potato trick is probably the best LEAST messiest tip of them all. Wash and peel a potato, drop it in, then remove it before cooking. Potato doesn't have a strong taste so u don't have to worry about having tomato potato sauce

Answer

Put in a little bit of sugar. Not too much, just a little.

If you put a little sugar in your sauce, it well take the tomato taste out a little, and that is where the salty taste is coming from.

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Add a pinch of baking soda.

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I add dry potato flakes to foods that are too salty (like soups or stews), but for spaghetti sauce I would probably cook some potatoes in the sauce and remove before serving.

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I use brown sugar to combat the salty or the bitter taste the tomatoes can have. If not overdone, it works great and the sauce looks a little darker and richer, too.

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1- add sugar, or
2- add baking soda (1 tbspn)
3- add half a glass of apple cider vinegar which you will heat for one minute in the micro or on the stove and then stir in it 2 tbs sugar. When the sugar has dissolved, add the hot vinegar and sugar mixture to the sauce.
4- you can add a peeled potato. Let it cook in the sauce for 1 hour (then remove).
5- you can add a loaf of crusty bread in it. It has to be a hard crust one coz if you use a soft bread, it will break up and mix into your sauce.

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Salt enters sauces via the cook's hand or through the ingredients. (Just a reminder to get you thinking.) And though you can try to "soak out" the salt by cooking in sliced potato (then removing it), you're either going to be hiding or diluting the salt. Let's jump around a bit.

Tomato sauce is sweetened and salted. Tomato puree is not. (It's all tomato). Salt is (usually) not added to crushed, diced or whole canned tomato, either. If time permits, add a big can of tomato puree, crushed tomato or diced tomato to the sauce and let it cook in for a while. It will dilute the salty taste. You may have to add a bit more sugar (because the canned tomato has nothing in it but the tomato) and you might also have to add a bit more "Italian seasoning" or whatever it is you are cooking with. That should bring the flavor back up and limit the salty taste.

As an aside, consider making future sauces with tomato puree, crushed tomato, etc. instead of tomato sauce. You will have to add your own sweetener and the other spices, but you will be able to "start fresh" without all the salt that is put into the tomato sauces that are so commonly shelved at most grocery stores. For the folks who have to be really tight on salt intake, avoid tomato sauce altogether and "scratch build" the sauce with tomato puree, crushed tomato, etc. It isn't a stretch, and the labels on the cans tell the story. For those who like salt, pur a salt shaker or salt grinder on the table next to them and everyone can be happy.

Also consider using one big can of tomato sauce and a big can (or two) of puree and crushed tomato to make a sauce base. Then add a little more brown sugar and load up with spices. You will, of course, get the salt and the sugar in the tomato sauce, but you start with less of the salt and can "custom blend" your other ingredients to taste. Certainly if you're using raw tomato to do a totally scratch built sauce, you can call the shots without a care.

Bon appétit!

ANSWER

Another thing you can do is add half a can of tamato paste and maybe some meat balls Mmmmmmm

First answer by chef matt jaklevich. Last edit by Miseducated. Contributor trust: 3 [recommend contributor]. Question popularity: 138 [recommend question]

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