elaine wrote:
> I have a great recipe for meatballs but I don't like the sauce. It
> calls for 2 cups of tomato ketchup(which I hate); also 1 cup brown
> sugar, garlic powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding
> some balsamic vinegar and brown sugar. Would this need to be
> thickened. And if so with what...........flour? And I would love to
> add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine

Ketchup doesn't make for a good tomato sauce... sorry, it's a condiment (and
not one I'm fond of, either).

Canned tomato sauce or canned diced tomatoes, cooked slowly over low heat.
Add some dried oregano or marjoram. Skip the brown sugar, it's absolutely
not necessary and at any rate 1 cup sounds really excessive! If fresh
tomatoes are used sometimes they are a bit acidic so the addition of a
*Tablespoonful* of sugar is sometimes warranted. Shouldn't be necessary if
you're using canned tomatoes.

Onions, yes. Garlic or garlic powder, absolutely. It shouldn't need to be
thickened. I definitely would *not* add cream. Brown your meatballs then
add to the slow-cooked sauce.

Jill