michellee

Thanks everyone for the sauce information...Used the brown sugar and it helped...Next time i will try the cream ...I wish i had a cook living with me.....If i ever win the lottery, I'm getting a live in cook......

cr12cats

to cut down on the acid drop a carrot in the bottom while it is cooking. Won't hurt the flavor any or make a difference in taste. Friends mon always used a little sugar in her sauce also.

Kathleen charnell

My mom was a diabetic .She always used whole carrots & cooked the sauce several hrs, then took out the carrot pulp if any was left by pushing the carrots thru a strainer. Of course this is more work than adding sugar, but her sauce was the best!!

michellee

Thanks again...looking forward to making the sauce again...and trying these ideas..

jap523

You won't believe it but a pinch of baking soda. only a pinch more than that will ruin your sauce. It is an old Italian Trick.

Pzazz

I always add carrot and honey. Sometimes I will add a can of cream of tomato soup to help thicken it up. I suspect there is sweetener of some kind in the soup as well, since that also sweetens the tartness some.

Patti

Anne T

When I make my spagetti sauce I use gratted carrots. They do the trick.:)

mayday

but of course, ALWAYS add sugar to any tomatoes you cook,fresh or tinned.