Is sugar really necessary in a tomato based sauce?

nickyhutch

It's up to your personal taste, surely? Try some with, and some without, and see which you like best (if you can tell the difference). I think the real trick to home made tomato sauce is cooking it for ages and ages, and fresh basil.

System

I always add sugar to a tomato based sauce. Its a bit too sharp without. Never heard of putting milk in though.

rosiesbaps

no need to add sugar just add 1 finely grated carrot

suki1964

I find a slug of red wine and long slow cooking works well

meritaten

suki1964 wrote: »

I find a slug of red wine and long slow cooking works well

I like a glass of white myself! in me not the sauce!:)

CupOfChai

I like either colour of wine in me and a long slow poaching in the bath

As for the tomatoes, I don't usually add sugar. If there's not much else in the sauce, that is it's a plain herby tomato sauce rather than a tomato-based one with loads of other stuff, I might throw in a pinch of sugar and salt. I find it's one of those things that isn't a necessity, but just gives a nice extra little something.

Petlamb

Am I strange in that I never have? I don't tend to make proper sauces though, just build up from chopped toms and go from there. Perhaps I am a heathen!

Steve059

suki1964 wrote: »

I find a slug of red wine and long slow cooking works well

Where is the slug of wine going?

And an Italian cook would add either a red or white wine, as long as it was Italian and good enough.

suki1964

Steve059 wrote: »

Where is the slug of wine going?

And an Italian cook would add either a red or white wine, as long as it was Italian and good enough.

Add one and drink the other is my motto :beer:

SUESMITH_2

i add a pinch, just adds a little something to the flavour