My Spaghetti Sauce
I created this recipe step-by-step so it is tried and true. Of course, personal tastes always differ.
I created this recipe step-by-step so it is tried and true. Of course, personal tastes always differ.
- Carbohydrate 11.4164658869575 g
- Cholesterol 0.12890625 mg
- Fat 0.32786580338375 g
- Fiber 2.01499204459444 g
- Protein 1.81913803663125 g
- Saturated Fat 0.068265937580375 g
- Serving Size 1 1 Serving (105g)
- Sodium 108.09212925325 mg
- Sugar 9.40147384236306 g
- Trans Fat 0.08698379152975 g
- Calories 49 calories
Step-by-step
- Combine all ingredients and blend well.
- Simmer, stirring occasionally for 4 hours.
- Add water as needed for desired consistency.
Deep crimson and viscous, a properly reduced tomato base coats the back of a spoon with a glossy sheen, carrying the herbal aroma of dried oregano and crushed basil balanced by the sharp pungency of allium. Cooking canned tomatoes for an extended duration transforms their chemical structure. Raw or briefly heated tomatoes contain volatile organic compounds that taste bright and sharp, but prolonged thermal processing breaks down harsh acids while concentrating naturally occurring glutamates. These free amino acids deliver savory depth without relying on meat protein.
The Chemistry of Acid Reduction and Sugar Balance
Canned tomatoes maintain a naturally low pH, typically falling between 4.0 and 4.5. This high acidity can taste aggressively sharp on the palate. Introducing sugar does not neutralize the acid chemically; instead, sucrose coats the taste receptors on the tongue, masking the perception of sourness so the underlying fruit flavors emerge more clearly. Simmering the mixture uncovered drives off excess moisture through evaporation. As the water content decreases, the remaining soluble solids concentrate, increasing the viscosity and deepening the red hue through non-enzymatic browning reactions that occur over hours of sustained heat.
- If the sauce becomes too thick before the four-hour mark, incorporate water in small increments of one-quarter cup at a time to restore fluidity without shocking the pot temperature.
- Maintain a low, bubbling simmer rather than a rolling boil to prevent scorched sugar particles from turning the sauce bitter at the bottom of the vessel.
- Store the finished portions in airtight glass containers for up to five days in the refrigerator, or freeze them for up to six months while leaving headspace for expansion.
