this post was submitted on 05 Nov 2024
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After reading the other comments for a bit, it may depend on the tomatoes. The tomatoes I tend to use don't need to balance out as much, I suppose
The tomatoes used for sauce often time have a higher acid content so you want a little sugar.
Some tomatoes, especially older heirloom varieties have more sugar than modern varieties and actually will make candy sauce if you’re not careful.
I spent the summer growing Cherokee purple just to make spaghetti sauce and it was like fucking dessert, no sugar added.