On May 29, 1:19*pm, Ema Nymton > wrote:
> On 5/28/2013 9:31 PM, 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?
>
> Dice some carrots and saute those along with the chopped onion and
> garlic, carrots usually sweeten your sauce enough that you do not have
> to use sugar. Sometimes a pinch of sugar helps disguise the canned
> tomato flavor from tinned sauces.
>
> Becca

Why on earth would you want to make the sauce sweet? I will never
understand why in the US everything needs to be sweet, even at the
expense of flavor. This is especially true for fruit.

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