"Opinicus" > wrote in message
...
> 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.

Agreed. I love to put a couple of squirts of lemon juice in my tomato
dishes. Gives them a natural sweetness. I used to put a pinch of cinnamon
in my spaghetti sauce. I quit doing that I guess only because it is one
dish that I make when I'm in a super hurry for a meal and just pretty much
forget to do it.