Balancing out the flavor of tomato sauce makes the difference between coating your spaghetti and coating your garbage disposal with it. Italian seasoning mixes contain dried herbs such as rosemary, oregano, basil, garlic and thyme, which add to the taste of a sauce. Adding too much Italian seasoning can create a pungent flavor overpowering that of the tomatoes. Luckily, there are fixes for the problem.
Remove any excess Italian seasonings sitting on the surface of the sauce with a spoon or ladle.
Add 1/2 jar of tomato sauce, tomato paste or crushed tomatoes to the saucepan to dilute the seasonings. Add 1/2 cup of water to even out the thickness of the sauce. Stir and taste the sauce.
Core and cut a fresh green pepper vertically into slices. Add the green pepper to the sauce. Add a dash of crushed red pepper to create a spicy flavor to offset the Italian seasoning taste. Add grated cheese such as Parmesan, Romano or pecorino.
Add cooked meat such as meatballs, veal, braciole or Italian sausage and the natural juices of the meat to the spaghetti sauce. Stir the mixture. Simmer the spaghetti sauce for 30 to 45 minutes on low heat to balance out the flavors.