On May 29, 3:53*pm, Janet Bostwick > wrote:
> On Wed, 29 May 2013 12:01:14 -0700 (PDT), Helpful person
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> > wrote:
> >On May 29, 1:19*pm, Ema Nymton > wrote:
> >> On 5/28/2013 9:31 PM, Pringles CheezUms wrote:
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> >> > 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?
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> >> 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.
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> >> Becca
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> >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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> >hrttp://www.richrdfisher.com
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> I was recently treated to a friend's family dish made with tomatoes
> from the grocery store. *It was so sour it made your mouth pucker.
> Good vegetables have a natural sweetness. *It isn't sugary, it's just
> flavorful.
> Janet US

Red tomatoes are acidic. I tend to forget that most from the grocery
store can be too tart. I'm lucky that I can find nicely ripe romas
locally that are not too tart.

http://www.richardfisher.com