To much garlic in the Spaghitti sauce?

- Add more tomato sauce, to dilute the taste

- If the garlic is in larger chunks, you can try to fish some of them out

- Simmer the sauce for another hour or 2 - the longer garlic cooks, the more mellow the taste

If it is too much garlic, you're stuck- unless you can add more tomato base to it. A can of tomato soup, or ketchup, with some italian seasoning can work in a pinch. You can try adding 1T sugar to cut the acidity, in case that's it. Not sure if this works with garlic, but if things are too salty or fatty you can float a lettuce leaf on top for 10 mins to absorb it. Might work!

Roasting garlic reduces the potency . If you like the flavor but not the strength of it raw try adding it roasted toward the end of the sauces cooking process.

I don't understand the question. It's not possible to get too much garlic in spaghetti sauce. (Yes, I corrected your spelling.) Don't worry about it. It will mellow in about 30-40 minutes. Add a couple Tbsp of butter just before serving.

You would have to add more plain tomato sauce to tone it down.

The only other way would be to add plenty of grated cheese( then it would be to cheesy.

There's no such thing as to much garlic !! Yum Yum.

That makes it way to salty. I would use pepper or some more tomato paste, if you have any!

there is no such thing as to much garlic

More tomatoes is the answer.