Can someone recommend a good spaghettic sauce with no added sugar?

[Herr Kutz]

I used to purchase Hunt's pasta sauce with no added sugar and it was excellent. For some reason stores stopped stocking it so I tried their 100% natural pasta sauce which is okay but is still sightly sweet due to the addition of sugar. Unfortunately the stores in my area have now started stalking this too. I've tried other brands but they all taste like (terrible) candy. Is there any brand that makes a decent spaghetti sauce that isn't sweet? I don't have prime pantry in my area and their offerings are cost prohibitive, like many of their groceries in areas without prime pantry. Does ATOT have any suggestions that do no include homemade sauce?

 

[MagnusTheBrewer]

Dominoes is calling you.

 

[Herr Kutz]

Dominoes is calling you.

Too expensive brah. I can make like 5 days worth of meals for about $7 if I make "homemade".

 

[MongGrel]

You've all ready knocked home made out I guess.

We usually use Mid's in one form or another if not making from scratch I guess. But it has some sugar.

Usually we have a couple jars in the house here even as a hurricane supply thing, with the canned stuff.

If it is on sale we'll typically grab a couple jars.

http://www.mids.cc/

http://www.mids.cc/products.htm?isOn=1

http://www.mids.cc/reviews.htm?isOn=3

 

[MagnusTheBrewer]

Too expensive brah. I can make like 5 days worth of meals for about $7 if I make "homemade".

Ramen is even cheaper or the no name mac and cheese. Eating at happy hour is even cheaper. The point is eating based on cost alone is pretty foolish like drinking Bud Light.

 

[Herr Kutz]

Ramen is even cheaper or the no name mac and cheese. Eating at happy hour is even cheaper. The point is eating based on cost alone is pretty foolish like drinking Bud Light.

You will note in my first sentence that I mentioned what I was eating was excellent (e.g. it's not based on cost alone, but also taste). If I was eating based on cost alone I wouldn't have started this thread and would just pick up the cheapest sugary spaghetti sauce there is. There is a big difference between $5 for half of a meal (ordering from dominos) and $7 for 5 days worth of meals.

 

[Red Squirrel]

I usually make my own, one of few things I actually know how to make haha.

Though come to think of it, not sure if the cans of crushed tomatoes I buy add sugar to them... If you really want to go all out you'd grow your own tomatoes then you know there's no added sugar.

 

[mindless1]

Homemade doesn't have to mean do everything from scratch. You could use tomato sauce then add herbs, dash of olive oil and whatever, or paste and add water too. That only takes a few seconds during meal prep. then let it simmer while cooking the rest of the meal. I always make at least two meals worth at a time and freeze the rest in meal portion sized containers. I do happen to grow most of the ingredients I put in sauces including tomatoes but you don't have to.

Anyway you mentioned cost and when you start looking into specialty sauces you're going to end up paying more for them.

 

[MongGrel]

I usually make my own, one of few things I actually know how to make haha.

Though come to think of it, not sure if the cans of crushed tomatoes I buy add sugar to them... If you really want to go all out you'd grow your own tomatoes then you know there's no added sugar.

That or know of a good Fruit Market in your area, the wife has one near where she works that has good stuff and awesome prices

I love beefsteak tomatoes and she picked up several of those and various melons and things, I told here tone it down a bit, there is only the two of us.

She went in with a target price of what she was going to spend and didn't hit it and came home with a lot.

 

[Iron Woode]

I used to purchase Hunt's pasta sauce with no added sugar and it was excellent. For some reason stores stopped stocking it so I tried their 100% natural pasta sauce which is okay but is still sightly sweet due to the addition of sugar. Unfortunately the stores in my area have now started stalking this too. I've tried other brands but they all taste like (terrible) candy. Is there any brand that makes a decent spaghetti sauce that isn't sweet? I don't have prime pantry in my area and their offerings are cost prohibitive, like many of their groceries in areas without prime pantry. Does ATOT have any suggestions that do no include homemade sauce?

how are you rating the sweetness?

since I am diabetic, I have to read labels all the time.

are there any particular flavours of sauce you prefer?

I like Primo and Catelli brands which average around 10-11grams of carbs per 1/2 cup. Classico can be hit or miss. I like their Vodka sauce and the Florentine Spinach and Cheese.

 

[Iron Woode]

I usually make my own, one of few things I actually know how to make haha.

Though come to think of it, not sure if the cans of crushed tomatoes I buy add sugar to them... If you really want to go all out you'd grow your own tomatoes then you know there's no added sugar.

I would be more concerned with the high salt content.

I buy either crushed (for smooth texture) or diced (for a chunkier texture) in the No Salt Added cans when making homemade sauce.

 

[MongGrel]

how are you rating the sweetness?

since I am diabetic, I have to read labels all the time.

are there any particular flavours of sauce you prefer?

I like Primo and Catelli brands which average around 10-11grams of carbs per 1/2 cup. Classico can be hit or miss. I like their Vodka sauce and the Florentine Spinach and Cheese.

The Mid's I mentioned has about 8 -9 grams on average per 1/2 cup.

We've tried Primo and Classico in the past, Classico used to be one of our go to's.

Try Mid's out for grins and giggles maybe, we like it anyway.

 

[Iron Woode]

The Mid's I mentioned has about 8 -9 grams on average per 1/2 cup.

not bad looking sauces! But not available here.

there are lots of independent sauce makers here in Canada too. I just haven't tried many due to making my own most of the time. I don't like them salty or acidic as that upsets my tummy. LOL

 

[Dr. Detroit]

Unsure if you can get this in your area but its quite good - http://www.mezzetta.com/our-products/detail/napa-valley-homemade

 

[Perknose]

I would be more concerned with the high salt content.

I buy either crushed (for smooth texture) or diced (for a chunkier texture) in the No Salt Added cans when making homemade sauce.

^^^ This. Making home made spaghetti sauce is surpassingly simple. I never really checked the lables but starting with most decent brands of those 28 ounce cans of crushed and/or diced tomatoes and adding exactly what you want in spices . . . and meat if you want it, well, by taste test none ever had that God awful sickly sweet and, I swear, mushy sawdust base of the mainstream off the shelf sauces. In fact, sometimes I get a can that's a little too tart, and I add a very small amount of sugar which cuts the acidity without making the sauce candy.

Every Italian grandma knows the sauce (like any soup or home-made sauce) is better the next day as everything finally gets to blend together fully.

Get a big pot, make yourself a shite-load, sit it in the fridge for at least one day, and then divide it up in usable-size containers. You'll thank yourself for doing it. You may even be moved to write yourself in on the Presidential ballot.

I always start with a huge sauteed mound of onions and bell peppers . . . to the point it's almost some bastard ratatouille than a straight spaghetti sauce. Mmmmmmm. Healthy, mang.

Garlic lover? Who isn't? Even just using the powdered stuff isn't the worst thing in the world, but if you've got the cloves . . .

 

[MongGrel]

^^^ This. Making home made spaghetti sauce is surpassingly simple. I never really checked the lables but starting with most decent brands of those 28 ounce cans of crushed and/or diced tomatoes and adding exactly what you want in spices . . . and meat if you want it, well, by taste test none ever had that God awful sickly sweet and, I swear, mushy sawdust base of the mainstream off the shelf sauces. In fact, sometimes I get a can that's a little too tart, and I add a very small amount of sugar which cuts the acidity without making the sauce candy.

Every Italian grandma knows the sauce (like any soup or home-made sauce) is better the next day as everything finally gets to blend together fully.

Get a big pot, make yourself a shite-load, sit it in the fridge for at least one day, and then divide it up in usable-size containers. You'll thank yourself for doing it. You may even be moved to write yourself in on the Presidential ballot.

I always start with a huge sauteed mound of onions and bell peppers . . . to the point it's almost some bastard ratatouille than a straight spaghetti sauce. Mmmmmmm. Healthy, mang.

Garlic lover? Who isn't? Even just using the powdered stuff isn't the worst thing in the world, but if you've got the cloves . . .

My sister-in-law is really the master Italian Sauce/Lasagna/Stuffed Shells maker in the family, we usually have a couple containers in the freezer

The wife is good at many things, but her sister does Italian better, the wife didn't bother learning much from her Roma Italian mother at home when she was young.

Sometimes we get together and make a ton of stuff, people pay my sister-in-law for stuffed shells etc when she gets on a cooking spree.

We trade things back and forth.

 

[piasabird]

Well I use a marinara sauce made by Victoria Trading Company with about 4 grams per serving. Does have quite a bit of salt. Short of making your own sauce fresh it is a bit hard to get really fresh sauce. You could just get some stewed tomatoes and add some bay leaf, oregeno, basil, and make your own sauce. It is tedious to cut up all the stewed tomatoes. I often use stewed tomatoes or crushed tomatoes to make chili. Of course you could just get some canned tomato paste.

I use to eat pizza at a local pizza place and they made their own sauce. If you use fresh spices the sauce actually tastes better 4 days after you make it. I guess the flavor from the spices takes a while to really blend with the sauce.

 

[Carson Dyle]

Get a big pot, make yourself a shite-load, sit it in the fridge for at least one day, and then divide it up in usable-size containers.

Pretty much what I do about once every month or two. Use my biggest pot, let it simmer for two to three hours, cool overnight, freeze at least 3/4 of it in containers. Sometimes I do an Italian sausage based sauce, sometimes mushrooms and peppers, sometimes just a simple marinara.

 

[flexy]

Spaghetti sauce is really the easiest thing to make.

Get canned tomatoes, put in pot, add spices like salt, pepper, Oregano, garlic, cut up and add some vegetables like green peppers, onion. Cook it for an hour or so.
And for spaghetti sauce w/ meat....just brown some ground beef and the onions first, and then add the canned tomatoes, veggies and spices, cook it for an hour low-medium heat. It is REALLY easy.

 

[dullard]

Get a big pot, make yourself a shite-load, sit it in the fridge for at least one day, and then divide it up in usable-size containers. You'll thank yourself for doing it.

This is the best advice in the thread. Late summer/early fall, I make homemade sauce with tomatoes fresh from the garden (or farmer's market if you don't have a garden). I just keep tossing tomatoes, bell peppers, hot peppers, garlic, and onions into the Ninja blender and then pour the partially blended mixture into a pot on the stove. Repeat until the pot is full or you are out of tomatoes. Season to taste. The biggest effort is preparing the garlic, but you could use powder or granulated garlic to make the total labor be about 30 minutes (plus a few hours simmering).

I use the two largest pots that I have (I think they are 5 gallon and 9 gallon). Then the next day I put the cooled sauce into quart bags in the freezer (or gallon bags half-full so I can break the frozen sauce into quart sizes). That makes enough spaghetti sauce to last me almost a full year. Then to use it, boil noodles, take out a bag of frozen sauce to heat on the stove when the noodles are boiling, and you have a fresh homemade meal in about 15 to 20 minutes (~2 minutes of effort).

That will taste better than ANY store bought sauce and you'll never need to nor want to add sugar.

 

[Herr Kutz]

I'm really looking for an off the shelf sauce that I can just pop the top and pour into my cooked meat. If it takes like 5 minutes to make "homemade" using canned items and spices I will consider it. I would consider making a large batch and freezing but I like to have a nearly empty fridge and freezer so it doesn't look like I eat.

 

[Miramonti]

Homemade pasta sauce is by far the best way to go, and then freeze the leftovers in small meal size containers.

Best thing to do is man up. By that, I mean stop by your mom's place more often to tell her you love her, while letting her know she makes the best sauce in the world...

 

[Herr Kutz]

Homemade pasta sauce is by far the best way to go, and then freeze the leftovers in small meal size containers.

Best thing to do is man up. By that, I mean stop by your mom's place more often to tell her you love her, while letting her know she makes the best sauce in the world...

My mom used Hunts

 

[allisolm]

I'm really looking for an off the shelf sauce that I can just pop the top and pour into my cooked meat.

Classico sauces are frequently offered BOGO here and a number of them are low in sugar. Florentine Spinach & Cheese has 4g sugar per 1/2c and Tomato Basil has 5.

My husband has diabetes and I, too, used to buy the Hunt's no sugar added sauce until it just went poof! I guess we were the only ones buying it.

 

[Miramonti]

My mom used Hunts

Yeah, Ragu here. I still love her tho.