spaghetti/ marinara sauce
Posted: March 26th, 2014, 1:26 pm
Snowbirdie,
I brought this up for you. It's pretty much the same as mine but I don't add splenda or ed pepper.
I use canned tomatoes that DO NOT have added sugar listed on the can's ingredients.
I will use - concentrated "just grape juice" ( no added sugar kind. I use Welch's) or if I don't have that. I shred a carrot up. Both will help to neutralize the acid in the tomatoes, smooth's the sauce out.
Chef's I know, use baking powder. I prefer the juice or the carrot.
If you have your own spaghetti recipe. Just try using that. Only get the cans of tomatoes without added sugar and don't add sugar on your own. Even if, when you buy tomatoes without added sugar in the ingredients. AND, end up adding sugar. To me, at least that is a better option/choice. As you are in control of how much. That's the important thing to me. Hey, I have been without sugar, juice and carrots in the house, but I had some grapes..guess what? yep, in they went!!
Now, when I think sugar. I don't think of the white stuff anymore!!
Zesti,
P.S This is from the Board Index's section, listed under "sauces" and almost one of the last pages..Z
Carolyn's Marinara
1 onion, finely chopped
2 cloves minced garlic
2-3 Tablespoons Extra Virgin Olive Oil
1 large can (28 oz.) crushed tomatoes
2 small cans (6 oz.) tomato paste (or 1- 6oz. can)
4 cups water
1 Tablespoon dried Basil
1 Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 1/2 teaspoon Black Pepper
1 teaspoon salt
3 Tablespoons Splenda
1 1/2 teaspoons Crushed Red Pepper (less if you don't like it spicy)
I brought this up for you. It's pretty much the same as mine but I don't add splenda or ed pepper.
I use canned tomatoes that DO NOT have added sugar listed on the can's ingredients.
I will use - concentrated "just grape juice" ( no added sugar kind. I use Welch's) or if I don't have that. I shred a carrot up. Both will help to neutralize the acid in the tomatoes, smooth's the sauce out.
Chef's I know, use baking powder. I prefer the juice or the carrot.
If you have your own spaghetti recipe. Just try using that. Only get the cans of tomatoes without added sugar and don't add sugar on your own. Even if, when you buy tomatoes without added sugar in the ingredients. AND, end up adding sugar. To me, at least that is a better option/choice. As you are in control of how much. That's the important thing to me. Hey, I have been without sugar, juice and carrots in the house, but I had some grapes..guess what? yep, in they went!!
Now, when I think sugar. I don't think of the white stuff anymore!!
Zesti,
P.S This is from the Board Index's section, listed under "sauces" and almost one of the last pages..Z
Carolyn's Marinara
1 onion, finely chopped
2 cloves minced garlic
2-3 Tablespoons Extra Virgin Olive Oil
1 large can (28 oz.) crushed tomatoes
2 small cans (6 oz.) tomato paste (or 1- 6oz. can)
4 cups water
1 Tablespoon dried Basil
1 Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 1/2 teaspoon Black Pepper
1 teaspoon salt
3 Tablespoons Splenda
1 1/2 teaspoons Crushed Red Pepper (less if you don't like it spicy)