Do you put sugar in your spaghetti sauce?

[poppycat]

I too put a carrot in. No sugar.

 

[Cassandra]

I like the carrot idea! I think I will try that. On a similar note, I have been getting a bunch of eggplants still and I usually cut one up and add it to the spaghetti sauce... it makes it stretch a ways.

It's very funny to me! Whether to do or do not. A grocery store deli near my office has hot lunches and their spaghetti is very sweet. But still good.

Cassandra

 

[unclejoe]

I usually put a shredded carrot in my tomato sauce instead of sugar.

Never heard that one, but since I have one more batch of sauce to make, and a LOT of carrot still in the ground, I WILL be trying it.
Oh To answer the question - No sugar in my sauce. Green pepper, onion, basil, oregano, parsley, garlic, and salt. Not necessarily in that order.

 

[eggzettra]

Only brown sugar, and not very much in a huge batch.

 

[Farmfresh]

NEVER! Lots of garlic, onion, homegrown herbs, and maybe even a little hot pepper!

I like a little bite in my sauce!

 

[Beekissed]

I made some hotdog sauce once that was too "tomatoey" and called my mom in a panic, as this was for a big party. She says, "Add some brown sugar." I did and it came out perfect! One could add honey, maybe, and get the same result? I don't add to storebought, as I'm sure it has some already.

 

[enjoy the ride]

My mom used to add a pinch of baking soda in her sauce to cut acidity but she also added a pinch of sugar too.

 

[clstratton]

I make mine from store bought canned tomato paste, tomato sauce, and diced tomatoes. Throw in about one pound ground beef, Italian seasoning (basil, oregano, parsley, don't remember what else), and 1-2 TBSP brown sugar. When I was preggers I got bad heart burn. The BS (hahaha) sure helped cut down on the acidity in the sauce, and my heart burn.

This year I'm going to try to make my own sauce, if the garden does well.

 

[freemotion]

I learned the shredded carrot trick from an Italian right off the boat! No sugar here. Carrots add more fiber, too. Today's tomatoes are so much lower in acid, there are cautions on canning them at home.

Someone else (another Italian!) puts a pinch of baking soda instead of salt if it is to acidic.

I also add shredded baby zuchinni in season.

 

[PamsPride]

I can not stand sugar in my speghetti sauce! My MIL is the only one I know that does it and I can taste a big difference!