Ol' Hippie wrote:

> but there is
> no "darkening" (carmilazation) that I like in my regular sauce and I miss
> the flavor of the Molasses.

That's because you're leaving out the sugar. Sugars are what darkens
when you caramelize.

You'll get some caramelization out of the tomatoes, and from other
vegetables you might wish to add, if you want to add color naturally.

Molasses has a fairly unique flavor, I can't think of a substitute for
the taste of it.



Dawn