My lovely wife made a batch of marinara, just whipped it up off-hand using Roma’s from our garden, onions, red bell peppers, garlic, basil. It came out waay too sweet, just not our kind of Italian. I’m thinking the red bell peppers were the problem, red bells are pretty sweet, no?
Anyway, she made a boatload of the stuff, and its just too sweet to use with pasta or much else. Any ideas for fixing it up? I’m thinking add red wine and black pepper, and cook it for a while to mellow it. Maybe some oregano. Any other suggestions?