{"title":"How to Sweeten Tomato Sauce Without Sugar","description":"\u003ch2\u003eHow to Sweeten Tomato Sauce Without Sugar\u003c\/h2\u003e\n\n\u003cp\u003eTomato sauce seems simple: tomatoes, olive oil, garlic, herbs. Yet many home cooks find themselves reaching for a spoonful of sugar to balance acidity and bitterness. If you’re trying to cut added sugar for blood sugar, weight, or general health reasons, that habit can feel frustrating.\u003c\/p\u003e\n\n\u003cp\u003eThe encouraging news: you can absolutely make a rich, balanced, “sweet enough” tomato sauce without adding sugar. With a few technique tweaks and some smart ingredients — including natural, zero-calorie options like monk fruit and stevia — you can get all the flavor you want while keeping added sugar essentially at zero.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Tomato Sauce Tastes Sour (and Where Sweetness Fits In)\u003c\/h2\u003e\n\n\u003cp\u003eBefore changing how you sweeten tomato sauce, it helps to understand why it can taste harsh in the first place.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomatoes are naturally acidic.\u003c\/strong\u003e Their pH usually ranges from about 4.0 to 4.6, which is great for food safety and bright flavor, but can be sharp on the palate.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNot all tomatoes are equally sweet.\u003c\/strong\u003e Late-summer, vine-ripened tomatoes tend to be sweeter and more balanced. Canned tomatoes vary a lot by brand and variety.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCooking method matters.\u003c\/strong\u003e A quick, high-heat cook can concentrate acidity before natural sugars and aromatics have time to mellow and develop.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhen a recipe calls for sugar in tomato sauce, it’s rarely to make the sauce taste \u003cem\u003esweet\u003c\/em\u003e like dessert. Instead, a small amount of sweetness rounds off sharp edges, enhances tomato flavor, and makes the sauce taste more complete.\u003c\/p\u003e\n\n\u003cp\u003eThe goal, then, is not to make a “sweet” sauce, but a \u003cstrong\u003ebalanced\u003c\/strong\u003e one. There are multiple ways to get there without adding table sugar.\u003c\/p\u003e\n\n\u003ch2\u003eStep 1: Build Natural Sweetness From Whole Ingredients\u003c\/h2\u003e\n\n\u003cp\u003eThe foundation of a naturally sweet, sugar-free tomato sauce is your ingredient choice and how you treat those ingredients. You can get surprisingly far before ever thinking about a sweetener.\u003c\/p\u003e\n\n\u003ch3\u003eChoose the Right Tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eIf you’re using canned tomatoes:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLook for San Marzano or similar plum tomatoes.\u003c\/strong\u003e They tend to be naturally sweeter and less watery.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCheck the label.\u003c\/strong\u003e Choose options with just tomatoes, tomato juice or puree, and salt — no added sugar or corn syrup.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCrushed vs. whole.\u003c\/strong\u003e Whole peeled tomatoes often have better flavor; you can crush them by hand or with a blender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIf you’re using fresh tomatoes:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse ripe, in-season tomatoes.\u003c\/strong\u003e They’ll have higher natural sugar content and richer flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRoma or plum tomatoes\u003c\/strong\u003e are good for sauce because they’re meatier and less watery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRely on Onions for Gentle Sweetness\u003c\/h3\u003e\n\n\u003cp\u003eOnions are one of the most underrated ways to sweeten tomato sauce without sugar. When cooked slowly, their natural sugars caramelize and add depth.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse yellow or sweet onions.\u003c\/strong\u003e They’re milder and naturally sweeter than red onions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice or finely dice\u003c\/strong\u003e one medium onion per 28-ounce can of tomatoes as a starting point.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCook low and slow.\u003c\/strong\u003e Sauté in olive oil over low to medium-low heat for 10–20 minutes until soft, translucent, and lightly golden. Stir occasionally and avoid burning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThose extra minutes of patient cooking can dramatically reduce the need for any additional sweetener later.\u003c\/p\u003e\n\n\u003ch3\u003eAdd Carrots for Subtle Sweetness and Fiber\u003c\/h3\u003e\n\n\u003cp\u003eCarrots are another excellent way to add gentle sweetness and nutritional value without adding sugar.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinely grate or mince\u003c\/strong\u003e 1 small carrot per 28-ounce can of tomatoes.\u003c\/li\u003e\n  \u003cli\u003eSauté the carrot with the onion and garlic so it softens fully and blends into the sauce.\u003c\/li\u003e\n  \u003cli\u003eFor a smoother texture, \u003cstrong\u003eblend the sauce\u003c\/strong\u003e with an immersion blender after cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eCarrots bring natural sugars along with fiber, beta-carotene, and other micronutrients. For most people, that’s a much better trade-off than added table sugar.\u003c\/p\u003e\n\n\u003ch3\u003eUse Garlic and Herbs to Round Out Flavor\u003c\/h3\u003e\n\n\u003cp\u003eWhile garlic and herbs don’t add sweetness, they help create a \u003cem\u003eperception\u003c\/em\u003e of balance by layering complexity.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarlic:\u003c\/strong\u003e Lightly sautéed, not burned, to avoid bitterness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBasil:\u003c\/strong\u003e Adds a sweet, aromatic note. Add some early for depth and some at the end for freshness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOregano, thyme, bay leaf:\u003c\/strong\u003e Provide savory backbone that rounds out acidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhen the sauce is flavorful in multiple dimensions, you often find you need less sweetness than you expected.\u003c\/p\u003e\n\n\u003ch2\u003eStep 2: Use Technique to Tame Acidity\u003c\/h2\u003e\n\n\u003cp\u003eEven with good ingredients, technique is crucial. Two key levers are \u003cstrong\u003etime\u003c\/strong\u003e and \u003cstrong\u003etemperature\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSimmer Low and Slow\u003c\/h3\u003e\n\n\u003cp\u003eTomato sauce benefits greatly from a gentle, extended simmer.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSimmer at low heat\u003c\/strong\u003e for 30–60 minutes, partially covered, stirring occasionally.\u003c\/li\u003e\n  \u003cli\u003eThis allows \u003cstrong\u003enatural sugars to concentrate\u003c\/strong\u003e and flavors to meld, often reducing perceived acidity.\u003c\/li\u003e\n  \u003cli\u003eBe patient: a sauce that tastes sharp at 15 minutes can taste balanced at 45.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFrom a health perspective, this approach doesn’t change the total carbohydrates in the tomatoes, but it often means you can skip added sweeteners entirely or use much less.\u003c\/p\u003e\n\n\u003ch3\u003eUse a Pinch of Baking Soda (Carefully)\u003c\/h3\u003e\n\n\u003cp\u003eThis is a classic trick: a very small amount of baking soda can neutralize some of the tomato’s acid.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eStart with \u003cstrong\u003e1\/8 teaspoon baking soda\u003c\/strong\u003e per 28-ounce can of tomatoes.\u003c\/li\u003e\n  \u003cli\u003eStir it into the simmering sauce and wait a few minutes. You may see some fizzing as the acid reacts.\u003c\/li\u003e\n  \u003cli\u003eTaste before adding more. Too much baking soda can make the sauce taste flat or soapy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis method doesn’t add sweetness, but by reducing acidity it can make the sauce \u003cem\u003efeel\u003c\/em\u003e sweeter, decreasing the need for sugar or other sweeteners.\u003c\/p\u003e\n\n\u003ch3\u003eFinish With a Touch of Fat and Salt\u003c\/h3\u003e\n\n\u003cp\u003eFlavor balance isn’t just about sweet and sour. Fat and salt both play important roles.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOlive oil:\u003c\/strong\u003e A drizzle of good extra-virgin olive oil at the end adds richness and smoothness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e Adequate seasoning enhances natural sweetness and overall flavor. Add gradually and taste as you go.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eSometimes, what we interpret as “needs sugar” is actually “needs salt” or “needs a bit more fat.” Adjust these first before reaching for sweeteners.\u003c\/p\u003e\n\n\u003ch2\u003eStep 3: Bring in Natural, Zero-Calorie Sweeteners (If Needed)\u003c\/h2\u003e\n\n\u003cp\u003eEven with all the techniques above, you might still want a touch more sweetness, especially if you’re using very acidic tomatoes or you prefer a smoother, kid-friendly sauce.\u003c\/p\u003e\n\n\u003cp\u003eThis is where natural, zero-calorie, zero-glycemic sweeteners like \u003cstrong\u003emonk fruit\u003c\/strong\u003e and \u003cstrong\u003estevia\u003c\/strong\u003e can be extremely helpful. They allow you to fine-tune sweetness without adding sugar or significantly affecting blood glucose.\u003c\/p\u003e\n\n\u003ch3\u003eUsing Monk Fruit in Tomato Sauce\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit (Luo Han Guo) is a small green fruit traditionally used in East Asia. Its sweetness comes from compounds called mogrosides, which can taste 100–200 times sweeter than sugar but contribute essentially no calories.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChoose a pure or cleanly blended product.\u003c\/strong\u003e Look for monk fruit sweeteners without added sugar. Some are blended with erythritol or other polyols, which many people tolerate well.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStart low.\u003c\/strong\u003e Monk fruit is potent. For a 28-ounce can of tomatoes, start with as little as 1\/8 teaspoon of a concentrated monk fruit powder or a few drops of a liquid extract.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAdd late in cooking.\u003c\/strong\u003e Stir in monk fruit near the end of the simmer, then taste and adjust. This helps you avoid over-sweetening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBecause monk fruit doesn’t raise blood sugar in meaningful ways for most people, it can be a useful tool for those managing diabetes, insulin resistance, or carbohydrate intake. As always, individuals with specific medical conditions should coordinate dietary changes with their healthcare provider.\u003c\/p\u003e\n\n\u003ch3\u003eUsing Stevia in Tomato Sauce\u003c\/h3\u003e\n\n\u003cp\u003eStevia is another plant-derived, zero-calorie sweetener, extracted from the leaves of \u003cem\u003eStevia rebaudiana\u003c\/em\u003e. High-purity stevia extracts can be 200–300 times sweeter than sugar.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse high-purity stevia.\u003c\/strong\u003e Products standardized to steviol glycosides, especially rebaudioside A, tend to have a cleaner taste.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGo drop by drop or pinch by pinch.\u003c\/strong\u003e For tomato sauce, it’s easy to overshoot. Add a tiny amount, taste, and repeat only if needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBalance with herbs and salt.\u003c\/strong\u003e Tomato’s acidity, plus herbs and salt, can help integrate stevia’s flavor into the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMany people find that monk fruit and stevia can be used together or interchangeably, depending on taste preference and what’s in the pantry.\u003c\/p\u003e\n\n\u003ch3\u003eWhat About Erythritol and Other Sugar Alcohols?\u003c\/h3\u003e\n\n\u003cp\u003eErythritol is a sugar alcohol that provides sweetness with very few calories and minimal impact on blood glucose for most people. Some monk fruit or stevia products include erythritol to improve texture and ease of measuring.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCheck your own tolerance.\u003c\/strong\u003e Many people do well with erythritol, but some experience digestive discomfort at higher amounts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse modestly in sauces.\u003c\/strong\u003e Tomato sauce doesn’t usually require large quantities of any sweetener, which can help minimize potential digestive issues.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIf you prefer to avoid sugar alcohols altogether, look for monk fruit or stevia products that are not blended with them.\u003c\/p\u003e\n\n\u003ch2\u003eStep 4: Adjust for Different Dietary and Health Needs\u003c\/h2\u003e\n\n\u003cp\u003e“Sweetening without sugar” can mean slightly different things depending on your health goals and any medical conditions you’re managing.\u003c\/p\u003e\n\n\u003ch3\u003eFor Blood Sugar and Diabetes Management\u003c\/h3\u003e\n\n\u003cp\u003eIf you’re living with diabetes, prediabetes, or insulin resistance, tomato sauce can still fit into your eating pattern with some attention to ingredients and portion sizes.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFocus on non-starchy vegetables.\u003c\/strong\u003e Onions and carrots add small amounts of carbohydrate but also fiber and nutrients. In typical sauce portions, this is usually reasonable, but factor it into your overall meal.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse zero-calorie sweeteners if needed.\u003c\/strong\u003e Monk fruit and stevia are useful tools when you want a touch more sweetness without added sugar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePair with protein and fiber.\u003c\/strong\u003e Serve sauce with protein (like beans, tofu, or lean meats) and high-fiber sides (like vegetables or whole grains if tolerated) to help with blood sugar stability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIndividual responses vary, so monitoring your blood glucose and working with your healthcare team is important.\u003c\/p\u003e\n\n\u003ch3\u003eFor Weight Management and Calorie Awareness\u003c\/h3\u003e\n\n\u003cp\u003eTomato sauce itself is usually not the main calorie driver in a meal; pasta portions, added cheese, and oils often contribute more. Still, skipping added sugar and using zero-calorie sweeteners can modestly reduce total energy intake over time.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse olive oil mindfully.\u003c\/strong\u003e It’s health-supportive but calorie-dense. Measure instead of free-pouring if you’re tracking intake.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLoad up on vegetables.\u003c\/strong\u003e Add mushrooms, zucchini, eggplant, or spinach to the sauce for volume and fiber.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse monk fruit or stevia instead of sugar.\u003c\/strong\u003e This keeps the sauce flavorful without adding extra calories from sweeteners.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFor Kids and Picky Eaters\u003c\/h3\u003e\n\n\u003cp\u003eKids often prefer a milder, slightly sweeter sauce. You can still avoid added sugar.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRely heavily on onions and carrots.\u003c\/strong\u003e Blend the sauce smooth so the vegetables “disappear.”\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse a very small amount of monk fruit or stevia.\u003c\/strong\u003e Often just a drop or two per serving is enough.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIntroduce gradually.\u003c\/strong\u003e If they’re used to very sweet jarred sauces, gradually reduce sweetness over time to help their palate adjust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePutting It All Together: A Sample No-Sugar Tomato Sauce Method\u003c\/h2\u003e\n\n\u003cp\u003eHere’s a practical framework you can adapt. This isn’t a rigid recipe, but a template you can tweak to your taste and health needs.\u003c\/p\u003e\n\n\u003ch3\u003eBase Ingredients\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e2 tablespoons extra-virgin olive oil\u003c\/li\u003e\n  \u003cli\u003e1 medium yellow onion, finely diced\u003c\/li\u003e\n  \u003cli\u003e1 small carrot, finely grated\u003c\/li\u003e\n  \u003cli\u003e2–3 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e1 can (28 ounces) whole peeled or crushed tomatoes (no added sugar)\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon dried thyme or basil (or a few fresh sprigs)\u003c\/li\u003e\n  \u003cli\u003e1 bay leaf (optional)\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n  \u003cli\u003e1\/8 teaspoon baking soda (optional, to reduce acidity)\u003c\/li\u003e\n  \u003cli\u003eMonk fruit or stevia, to taste (optional, as needed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e1. Build the aromatic base.\u003c\/strong\u003e Warm the olive oil over low to medium-low heat. Add onion and carrot with a pinch of salt. Cook slowly, stirring occasionally, for 10–20 minutes until very soft and lightly golden.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e2. Add garlic and herbs.\u003c\/strong\u003e Stir in garlic and dried herbs. Cook for 30–60 seconds until fragrant, without browning the garlic.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e3. Add tomatoes.\u003c\/strong\u003e Crush whole tomatoes by hand or with a spoon as you add them to the pan, or pour in crushed tomatoes. Add the bay leaf if using.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4. Simmer gently.\u003c\/strong\u003e Bring to a gentle simmer, then reduce heat to low. Cook for 30–45 minutes, stirring occasionally. Add a splash of water if it gets too thick.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5. Adjust acidity.\u003c\/strong\u003e If the sauce tastes very sharp, stir in 1\/8 teaspoon baking soda. Wait a few minutes and taste again before adding more.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e6. Taste for seasoning.\u003c\/strong\u003e Add salt and pepper gradually until the flavors pop. At this point, many people find the sauce balanced without any sweetener.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7. Add natural sweetener (only if needed).\u003c\/strong\u003e If you’d like a bit more sweetness, add a tiny amount of monk fruit or stevia, stir, and taste. Repeat very gradually until the sauce tastes balanced but not obviously sweet.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8. Finish and serve.\u003c\/strong\u003e Remove bay leaf. For a smoother sauce, blend with an immersion blender. Finish with a drizzle of olive oil and fresh basil if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow MonkVee Fits In\u003c\/h2\u003e\n\n\u003cp\u003eAt MonkVee, we focus on \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic sweeteners\u003c\/strong\u003e like monk fruit and stevia. For tomato sauce, products that are easy to measure and blend are especially convenient.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConcentrated monk fruit or stevia drops:\u003c\/strong\u003e Ideal when you want precise control — a few drops at a time.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGranular blends:\u003c\/strong\u003e Helpful if you prefer to measure by teaspoon. A small pinch can be enough for a pot of sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhichever format you use, the principle is the same: \u003cstrong\u003ebuild as much natural sweetness and flavor as you can from whole ingredients first\u003c\/strong\u003e, then use monk fruit or stevia only as a final, gentle adjustment.\u003c\/p\u003e\n\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eYou can absolutely sweeten tomato sauce without sugar by leaning on natural sweetness from onions, carrots, and ripe tomatoes.\u003c\/li\u003e\n  \u003cli\u003eSlow cooking, careful seasoning, and a touch of baking soda can significantly reduce perceived acidity.\u003c\/li\u003e\n  \u003cli\u003eNatural, zero-calorie sweeteners like monk fruit and stevia are useful tools when you need a final hint of sweetness without impacting blood sugar meaningfully.\u003c\/li\u003e\n  \u003cli\u003eAlways adjust to your own taste, health goals, and any medical guidance you’re following.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eOver time, many people find that as they reduce added sugar, their palate becomes more sensitive to the gentle sweetness of tomatoes themselves. With a bit of practice, your sugar-free tomato sauce can become the new household standard — comforting, balanced, and fully satisfying.\u003c\/p\u003e","products":[],"url":"https:\/\/monkvee.com\/he\/collections\/how-to-sweeten-tomato-sauce-without-sugar.oembed","provider":"MonkVee® ","version":"1.0","type":"link"}