About Me

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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Thursday, November 5, 2015

Poll: Sugar in spaghetti sauce? Yes or no?

It's been a while since I posted. I have a burning question that must be answered. Preferably right now. 

Why does nearly every spaghetti sauce I see have sugar in it? Is it really necessary? 

Here are some of the answers I ran across doing a brief Internet search:

  • To tone down the acidity. 
  • Just because we've always done it that way. 
  • I prefer to use carrots; it's an Italian thing.
  • I don't care why; it's wrong. 
  • Isn't that illegal in some states? 
My guess is that it depends on how acidic the tomatoes used are. What do you think? It's relevant right now; I am planning to make homemade pasta sauce for dinner. 

Please answer quickly: should I put sugar in my spaghetti sauce or not? Why? 

Thanks for your input!