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

[Perknose]

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.

Ok, I get it that you have a different preference, but three things I'll leave you with:

1.) Due to the world-wide distribution of ATOT, word is already out that you do, in fact, eat.
2.) Efficiency! A full fridge and freezer uses significantly less energy to maintain its operating temperature. You selfish bastard, WHY don't you care about the planet?
3.) The point about this large batch process, as numerous others have said, is that you only need to do it so infrequently that the average prep time distributed over each use of part of your glorious home made bounty can come close enough to your magic 5 minute goal per meal to make it a near no-brainer.

Hey, I get it. You asked one question and I and others are answering a somewhat different one, so we're like that eager young couple standing at your door with The Watchtower, trying to save your eternal soul. But really, won't you accept Yahweh and the glories of home made spaghetti sauce into your life . . . you fucking heathen?

 

[sourceninja]

...

 

[who?]

The Mezzetta is good and not as expensive as the name brand chef products.

 

[JulesMaximus]

Mmm, spaghettic... ahhhh.

 

[nakedfrog]

Got me curious, looks like my go-to is 10g of sugar per serving.

Yeah, Ragu here. I still love her tho.

2.) Efficiency! A full fridge and freezer uses significantly less energy to maintain its operating temperature. You selfish bastard, WHY don't you care about the planet?

Beat me to it!

Hey, I get it. You asked one question and I and others are answering a somewhat different one, so we're like that eager young couple standing at your door with The Watchtower, trying to save your eternal soul. But really, won't you accept Yahweh and the glories of home made spaghetti sauce into your life . . . you fucking heathen?

I'd consider this, but based on sampling available sauces, I feel like I'd have to make dozens of batches to get the flavor where I wanted it. Just gonna continue being a happy heathen.

 

[pyonir]

I don't like sweet sauce either...and I've settled on Newman's Own. I just get the regular marinara, don't care much for the other varieties.

 

[Herr Kutz]

Hey guys, crisis has been averted for now. I went to my usual haircutter located about 35 miles away and stopped at one of the no-name grocery stores in that area to see what they had in stock. Lo' and behold they had plenty of no-sugar-added Hunts pasta sauces at one buck a pop plus tax. I didn't see the regular natural flavor I had been purchasing, but that's okay because it's not quite as good as the no-sugar-added variety.

 

[Ns1]

it appears as though the Rao's brand does not have added sugar. Of course, it's also $8+ a jar.

https://thrivemarket.com/raos-marinara-sauce-32-oz-jar?&ccode_force=1?&ccode=0SHIP8161

 

[Iron Woode]

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.

I count total carbs (Florentine Spinach) at 7g and subtract the fiber 2g and my net carbs are 5g per 1/2 cup.

have you tried the Vodka sauce? It's quite nice.

 

[MongGrel]

I count total carbs (Florentine Spinach) at 7g and subtract the fiber 2g and my net carbs are 5g per 1/2 cup.

have you tried the Vodka sauce? It's quite nice.

I've used the Classico Vodka Sauce a few times, it's pretty good in my mind. Their Alfredo sauce isn't bad at all either if you're making Shrimp/Mussel Alfredo. There are several versions of that one of course also, the Roasted Garlic is pretty good.

I like some Classico varieties a lot more than others.

Mid's is still our usual these days if you're near a Publix, but from scratch is cheaper if you freeze it and experiment a bit.

 

[child of wonder]

Large can of crushed tomatoes, a bit of olive oil, garlic, salt, pepper, and italian seasoning. Simmer for 20 minutes on low heat. Boom. Spaghetti sauce with no sugar added that tastes far better than crap from a jar or can.

 

[Perknose]

Hey guys, crisis has been averted for now. I went to my usual haircutter located about 35 miles away and stopped at one of the no-name grocery stores in that area to see what they had in stock. Lo' and behold they had plenty of no-sugar-added Hunts pasta sauces at one buck a pop plus tax. I didn't see the regular natural flavor I had been purchasing, but that's okay because it's not quite as good as the no-sugar-added variety.

I'm happy for you! Not quite ecstatic, but happy nonetheless. The fact that you, a poster named Herr Kutz worked in that you went to your usual haircutter today in your thread about spaghetti sauce is just extra sauce on top for me!

 

[allisolm]

have you tried the Vodka sauce? It's quite nice.

Yes. I forgot about that one. We like it. And only 3g sugar.

 

[Muse]

I grow tomatoes and make my own and can it. I always have it on hand. I never add sugar.

Making your own sauce is a snap:

Simmer onions in oil, add vine ripened tomatoes, Italian herbs, chopped garlic, salt, black pepper. Simmer some and you're done. Optional addition: green peppers, ground beef.

 

[WaTaGuMp]

I make my own for my Lasagne, but I also add sugar. The Prego from Costco is great, dunno about sugar in it though.

 

[MongGrel]

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

 

[Perknose]

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

I like your style, my man! :thumbsupiconhere:

 

[Kazukian]

I'll have to try some of the homemade spaghetti sauce recipes here.

 

[Iron Woode]

I'll have to try some of the homemade spaghetti sauce recipes here.

homemade is pretty easy to make.

I like to use either crushed or diced canned tomatoes which are no salt added. From there just decide what veggies and seasonings you like. Some people like to saute the veggies first and others like to just dump everything into a pot and let it simmer for a couple hours.

choice is yours.

 

[child of wonder]

Spaghetti sauce from scratch is so easy and tastes so much better there's no reason not to do it. Even the $8 a jar shit doesn't come close.

 

[zinfamous]

I'm just gonna ignore most of your OP and tell you to make your own. It's horribly easy, super cheap, and you can add whatever you want to it. You may want to add a little bit of sugar or similar (try honey) anyway if you make it too acidic.

Spend a Sunday morning or afternoon or evening making a vat of the stuff and freeze it down for several future meals.

 

[WelshBloke]

I'm just gonna ignore most of your OP and tell you to make your own.

This.

Spend a Sunday morning or afternoon or evening making a vat of the stuff and freeze it down for several future meals.

And that.

 

[Fritzo]

My go-to sauce:

2 medium onions, chopped fine
8 cloves fresh garlic, minced fine
1/4 c. olive oil
4 13-15 oz cans of diced tomatoes
1 6oz. can tomato paste
1/2 tsp oregano (dried) or 3 tbs (chopped fresh)
1 tbs dried basil leaves (or 1/4 cup fresh, finely chopped)
1 tbs parsley (or 1/4 cup fresh)
2 bay leaves
1/2 teaspoon dried thyme
1/2 dry wine (red or white)
salt and pepper to taste

Sautee onions and garlic in oil until onions are translucent, add herbs, then deglaze with wine. Boil the wine down, then add all the other ingredients. Simmer for 20 minutes.

 

[MixMasterTang]

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!

 

[MrSquished]

I keep seeing this thread pop up on page 1 of ATOT. But where is the love? How can it not be on page 3 yet? It's one of the mysteries of life and sauce.