In article >,
wrote:

> >
> >For me, almost any attempt at a sauce from canned/jarred/boxed
> >tomatoes and canned tomato paste, olive oil, fresh garlic, and dried
> >oregano comes out better than a jarred sauce, even a good one.
>
>
> I agree there. And if they happen to be the variey that has high
> fructose corn syrup as the second ingredient....GAG!

I really don't care that much whether it's brown sugar, white sugar or
HFCS, I don't want pasta sauce as a dessert.

Also, depending on what you add, the salt can be a lot less also.

--
Dan Abel
Petaluma, California USA