![This is how much sugar you are [possibly] eating.](https://lemmy.world/pictrs/image/9694cd80-f133-4b02-80e3-1e937a78ea83.png){kind=link}
I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you’re a hunter-gatherer.
So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I’m not an exception.
This is why I make my own fresh tomato sauce. A single pound/half kilo of ripe tomatoes and about 15 minutes, you can have a fresh pasta sauce at home.
Them little old Italian Grandmothers ain’t wasting all day to slow cook a tomato sauce. Unless they want to show off. They got lemoncello to make and drink…
Tomatoes are about 95% water, 1% fibre, and 4% other carbs (sugars and starches). Even with no added sugar, any tomato sauce is basically all carbs and sugar (if you ignore the water).
Even though we think of tomatoes as a vegetable they’re actually a fruit. Eating a whole bunch of tomato sauce is not much different from eating a bunch of pureed strawberries. Tomatoes just don’t taste as sweet as the strawberries because because they’re more acidic.
Yes that’s true. But that’s a very good reason to not add more.
If you want a sauce that adds a lot to anything you put it on, I recommend Alton Brown’s tomato sauce, adding a decent amount of fresh basil to the recipe if it’s in season near you makes it even better but isn’t necessary https://altonbrown.com/recipes/pantry-friendly-tomato-sauce/
It’s more work than just cooking down tomatoes, but it’s so worth it. I do double, triple, or quadruple batches and freeze it in 32 oz mason jars. Great on eggs, pizza, pasta, base for soups, burgers, and anything else you want tomato flavor added to really
I did that once and while it was great it took forever to process the tomatoes. Now I just brown some onions in a pan, deglaze with some wine, and dump the tomatoes in and simmer them while I work on the pasta. Way fewer dishes, too.
I don’t have any basil or oregano in my garden (yet) but the amount I get at the store is enough for five or six jars of sauce. So I portion out the rest and then wrap them in plastic wrap and store it in my freezer. That way as long as I’ve got tomatoes, onions, and garlic I can make sauce.
Been there made that. The flavors are dulled a noticeable amount compared to a sauce made with fresh ripe tomatoes.