"Janet Bostwick" > wrote in message
...
> On Tue, 28 May 2013 21:31:08 -0500, Pringles CheezUms
> > wrote:
>
>>I've got a pretty decent spaghetti sauce that I'm on project to turn
>>into fantastic spaghetti sauce.
>>It has one raw onion and a tbs of brown sugar.
>>What effect will carmelizing the onion add? Would that be sweet enuf to
>>allow me to leave out the brown sugar?
>
> 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. Often
> you will see a recipe for spaghetti sauce that calls for a
> teaspoon/tablespoon of white sugar or others will call for some finely
> minced carrot. The goal is to take away the nasty sharp edge from
> poor and sour tomatoes. I would look for some really good tomatoes
> and try sweating the onion,.
> Just my opinion.
> Janet US

My husband complained that my last batch of sauce was icky. It was very
sweet but I didn't add anything sweet. Tomato puree, tomato sauce, red bell
peppers, onions, parsley, oregano and summer savory. Could be the last
thing that caused the sweetness. Not sure. But I liked it a lot.