On Tue, 28 May 2013 21:16:20 -0600, Janet Bostwick
> wrote:

>My personal feeling is that you don't really want to caramelize the
>onion. (or use brown sugar) That would be a wrong flavor for me. I
>would sweat the onion before adding any other ingredients. Sweating
>an onion takes away the harsh flavors and sweetens it somewhat.
In our house we make a base of diced onion, carrot, celery, mushroom
stems, and green pepper fried in olive oil until "pink" then cooked
with tomato paste and minced garlic until darker colored. Proceed as
normal with tomatoes etc.

If sugar is needed then something is wrong.

--
Bob
www.kanyak.com