In article ,
"kilikini" wrote:

meatnub wrote:
Right now we buy Classico. But I am curious - is there a way to make
homemade pasta sauce that is better than premade jarred namebrand?

I would like to if it's not all that time consuming.

It is time consuming, but it tastes great and it doesn't have high fructose
corn syrup in it like the store-bought brands do.

Dice up some onion and garlic. Blanch tomatoes in hot water for 30 seconds,
peel. Let cool. Cut the tomatoes in half, deseed if you like, dice, and
add to the onions and garlic. In a pot with olive oil, toss in your
tomatoes, onions and garlic. Throw in some basil, oregano and a bay leaf.
I, (check the labels for corn syrup!), add canned tomato paste, canned
tomato sauce and a touch of red wine.

I'm sure nobody wants to hear this, but I checked my handy-dandy
nutrient database:

http://www.nal.usda.gov/fnic/foodcomp/search/

Fresh tomatoes have about 3% sugar, and canned tomato sauce has about
4%. The sugars are the same as in HFCS, and in about the same
proportion.

Of course, jarred sauce has about twice the sugar as canned tomato
sauce, and at least some is HFCS.

--
Dan Abel
Petaluma, California USA