For as long as I can remember, I’ve added sugar to my tomato sauce. Whether I’m making something quick or an all day affair, I’ve used sugar to cut down on the acidity from the tomatoes. The other day, I decided to try something different. Instead of the usual sugar, I added some carrots to the sauce. The naturally sweet carrots took care of the job the sugar usually performs, and added some extra nutrients too!
- 1 Large Onion – Diced
- 3 Garlic Cloves – Diced
- 3 Celery Stalks – Chopped
- 3 Carrots – Peeled and Chopped
- 2 Large Cans Crushed Tomatoes
- 1/2 Cup Red Wine
- 1 Tablespoon Parsley
- 1 Tablespoon Oregano
- 1 Tablespoon Basil
- Olive Oil
|No Sugar Tomato Sauce|
Either way, I like to use a heat diffuser with my sauce, to help evenly distribute the heat around the bottom of the pot.
Once the sauce is cooked, I like to blend everything together with an immersion blender, to break down all the large pieces.