Stop adding sugar to your tomato sauce: here's why (and what to do instead)
Admit it: you've probably already done it. Tasting your tomato sauce a little too acidic, you added "just a spoonful of sugar" to sweeten things up. A harmless gesture? Well, not really. Sugar doesn't correct acidity, it masks it. The result is a sauce that's heavier, less fresh and has an artificial taste. In short, the exact opposite of what you'd expect from a good homemade tomato sauce!
Why sauce is acidic
Tomatoes are naturally acidic, especially if they are unripe or come from a medium-quality can.
The acidity comes from the malic and citric acids it contains, and the sugar just "fools" your taste buds. What's more, it breaks the freshness of the fruit and turns the sauce into a sort of lukewarm ketchup.
And if you think "everyone else is doing it", you should know that true Italian chefs never add sugar: they correct in other ways.
The secret: good tomatoes and a little patience
In season (summer)
Choose ripe tomatoes: cœur de bœuf, Roma or San Marzano.
For added sweetness, roast them in the oven for 20 minutes with a drizzle of olive oil before blending.
Out of season
Use canned Italian peeled tomatoes (San Marzano, Mutti...).
Avoid acidic purées and simmer for a long time to concentrate flavours.
Cooking time is your best ally: reduce for at least 45 minutes over low heat.
Real tips for sugar-free sweetening
1. Grated carrot
This is the secret of Italian mammas. A small grated carrot melts into the sauce, releasing its natural sugars.
Use one carrot for every 1 lb of tomatoes.
2. Golden onion
Sauté an onion gently in olive oil before adding the tomatoes. Its natural caramelization balances everything out.
3. Baking soda
A pinch is enough to neutralize the acidity (but no more, otherwise the sauce loses its taste). Be careful, it foams!
4. Herbs and olive oil
A bit of fresh basil, a bay leaf, a good drizzle of olive oil at the end of cooking: enough to sublimate the sauce without sugar or artifice.
And if you still want a touch of sweetness?
No need to go looking for white sugar:
- add a blended sun-dried tomato,
- or a drizzle of honey (1/2 teaspoon is enough),
- or a few roasted vegetables (bell pepper, carrot, onion).
These ingredients add natural sweetness and flavor.
Verdict: no need for sugar for a good sauce
The key to a successful tomato sauce?
Good produce, time and a little know-how.
No need to cheat: let the vegetables do the work, and your sauce will be richer, more balanced and 100% authentic.
So next time you're making bolognese, pizza or pasta, put away the sugar bowl and get out the carrot grater.
Your sauce will never taste so good!
Adèle Peyches
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