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

[OverVolt]

New new news at 11, tomatoes have calories and canning requires salt.

Sheesh what DO you guys eat if you are so picky? People complain about the most abundant electrolyte then turn right around and gobble down like 4 grams of transfat. Blows my mind.

Other than taste, tomato sauce isn't a significant source of anything.

 

[Fritzo]

Fritzo seems to be the first person to mention Olive Oil in his sauce which is probably the most important ingredient outside of the tomatoes!

You can use the cheaper olive oil to start, then drizzle the good EVOO on it at the end to bring out the flavor. You can add more tomato paste and less tomato, then simmer it longer to make a good pizza sauce too

 

[Fritzo]

I was contemplating, but the wife is in the shopping and in the mood for BLT's and I won't argue

Kilobasa is HANDS DOWN the best smoked sausage in the US. They're selling it nationwide at Costco now. Can't beat that casing texture!

 

[sourceninja]

...

 

[OverVolt]

I've moved exclusively to avocado oil. I can't tell the difference.

EVOO is known to have antioxidants that can withstand storage for a long time. Pretty invaluable. I honestly couldn't tell you a thing about avocado oil. Could be hit or miss if its actually a suitable replacement.

 

[Fritzo]

I've moved exclusively to avocado oil. I can't tell the difference.

Avocado oil is 3-4x more expensive than EVOO. However, it has excellent properties for searing since it can get to over 500F without burning. A strip steak pan seared in avocado oil is fantastic. Safflower oil has similar properties.

Also, the acidity in tomatoes is what lets sauce keep for a few weeks. If you want to keep it longer, buy some canning jars, run them through the high-heat cycle in your dishwasher, then put the hot sauce in jars and seal with the lids. It'll keep on the shelf for months.