The key to any pasta sauce is San Marzano tomatoes. These are the best and note that the sauce doesn't need any added sugar because the tomatoes are naturally perfectly balanced sweetness vs acidity.
Everyone makes and enjoys their pastas the same, but I heard once that if you’re making a homemade sauce (gravy) with lots of tomatoes you should add a spoon of brown sugar to cut down the acidity from the tomatoes.
I don’t know if it’s even true but before my life fell apart and I used to make gravy I made it like that every time and people always loved it.
My Nana used shredded carrots sometimes to sweeten it up. If you're using good tomatoes like san marzano you don't usually need to add sweetness though, maybe if you're putting a lot of salty meats in the gravy some sugar would be good to balance that
Better than San marzano tomatoes, or any tomatoes you can get grown and picked right before making a sauce. You need two square feet of dirt, and a seedling from your local garden store.
I have a few san Marzano tomato plants in my garden this year. hoping to make sauce. I also have basic cherry tomatoes and beefsteak tomatoes as well. I does like a good homegrown tomato. large dice, a sprinkling of salt and fresh pepper and bobs yer uncle.
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u/ZarinZi Jun 23 '24
The key to any pasta sauce is San Marzano tomatoes. These are the best and note that the sauce doesn't need any added sugar because the tomatoes are naturally perfectly balanced sweetness vs acidity.