I don't think you can make tomato sauce without any sugar.... Tomatoes have a fair amount.

Which kind of begs the question is this added sugar or?

(Please god stop adding sugar to your red sauces people. Fruits/vegetables bring their own)

Yeah, you've probably grown accustomed to most memes using high fructose corn syrup which is clear and easier to hide.

Meme = a picture with some text

Stay away from me and my Prego Traditional chug jug.

Come on now, spaghetti always begs for excessive consumption.

The actual spaghetti you add it to has an even higher percentage of carbohydrates - in the form of starch which the human body easily turns into sugars - than the sauce so paradoxically you'll end up with less sugar in your blood stream by downing that sauce by itself than if you eat it with spaghetti.

(That said, this is for uncooked spaghetti: when you cook it it grows by absorbing water which reduces the fraction of carbohydrates in the final product, so depending on the type of spaghetti it might or not end up with more carbohydrates than the sauce).

Maybe it's saying instead of eating yogurt just slam 1.5 lbs of tomato sauce instead?

Now you tell me.

It's great that you found a diet that helps with your health and works for you!

You probably know this anyway and most likely implied it, but I just want to stress that carbohydrates per se are not bad. Yes, eventually everything is being broken down to sugar, but you should not reduce carbohydrates to this function only. Oats are mostly carbohydrates, but they are whole grain with a lot of fiber and are a great source for iron (if not eaten with dairy). Their GI is in the 50s but you would have to take the whole dish into account, as rarely you'll just sit there munching oats like a horse. Buckwheat and quinoa are often praised for their high protein content (and it's true, they have like 10-12g of protein per 100g) but they still consist mostly of carbohydrates. A slow breakdown of complex carbohydrates gives you long term energy without raising blood sugars too much.

A bit of brown sugar really helps bring a red sauce together and yogurt is good sweet or savory (granted I like my sweet yogurt to just be sweetened with fruit and no pure sugar added but that's a preference thing)

As per usual in my responses to comments like this, just because it is easy for you to make these things doesn't mean it is easy or practical for everyone to. From scratch takes longer, requires more knowledge which takes time to acquire, makes more dishes, requires more types of equipment, and in the case of yogurt can be a safety thing

It is on the companies making these products to do better not on the individual seeking to make a part of their life easier

Anything that exceeds the difficulty of a assembling a sandwich or put something on and off a grill, is something I'm gonna leave to the pros.

Fruit yoghurt is pretty much yoghurt with fruit jam added, so it ends up with quite a lot more sugar than the natural stuff which has no added sugar, so ever since I've had to start watching out for my sugar intake I've started only eating the natural one and adding cinnamon or vanilla extract for flavour.

It's amazing how after a while of cutting sugars from your food you get used to it, don't feel the need for it anymore and even start finding the most sugary stuff (like certain kinds of sweets) unpleasantly sweet.

If you can grow your own tomatoes, give Amish Paste Heirlooms a try.

They grow small, but a single plant can produce hundreds of low acidity balanced tomato fruits that are perfect for pasta sauce.

Add me to the team that at least almost never adds sugar to any pasta sauce. In very rare occasions, I might add a tiny bit of honey, but I can't remember the last time I did that.

I have never put any sugar in my from scratch sauce. But that's probably why I don't like jar sauce.

If you let the sauce simmer for long enough, 4-5 hours, or pressure cook it the starches of the tomatoes will break down and you won't need to add sugar. The acidity will also go down the longer it's simmered too.

I have literally never once added a single granule of sugar to a pasta sauce. Heat and time on the stove are the only 2 things required to balance tomato acidity, and even this can be cheated with tomato paste. If you are putting sugar in pasta sauce, you don't now how to cook pasta sauce. It's shocking that your comment has upvotes...

I love fage, mixed with some roughly chopped cherries is so good. I've switched to making my own yogurt recently but the original starter I used was fage and it hasn't let me down

Fage 2% with some low sodium mixed nuts and low sugar dried cranberries is one of my favorite breakfasts these days. No joke.

I made blackberry jam for the first time this year. I saw the suggested sugar to put in and was blown away, used 1/3 of that, it's still quite sweet