Originally Posted by BBQchef33
And u folks that add sugar! c'mon.. sweaten it with some shreaded carrot if needed.. or vidalia onion.. not sugar!
What's wrong with sugar? It's not like it's MSG.
I usually use my canned tomatoes, and if I don't add sugar, I'd have to cook them down for three hours to cut the acidity. No where near enough sugar that you can taste on the tomatoes, but wow on the acidity if it's not there!
EDIT: definitely agree with you on crushing by hand, gives a better presentation anyway and you can easily control how fine or course it is. I doubt a blender's blades would be able to cut the tiny seeds of tomatoes though.