There is nothing wrong with applesauce. There are many that have nothing but apples in it. I am not a zealot, I don't consider pizza a bad thing, nor french fries. Too much of either is not a good thing, but both are identifiable as food. I'm a trained cook, a longtime purveyor of local and sustainable who found out I needed to learn another lesson. For me, at this time in my life it has become all about whole grains. I loved my double zero flour for pizza crusts, but now cannot touch it. Simple carbs are not my friend, no more semolina flour, I needed to make an abrupt change.

There is a difference between processing, as in preserving and over-processing as in "what the hell is this." I can fruit and vegetables, I freeze produce, I have my bacon and hams smoked. This is processing, as in preserving. Slow roasting and storing in olive oil, an ancient form of preserving. There is nothing better for a tomato sauce than canned San Marzano tomatoes. I use canned tomatoes all of the time, as well as canned beans. I also use dried beans, but that takes planning.

I see the argument on the forums that anything in a box or a can is processed, so THERE! Seriously……

Sorry, a rant. I will post the recipe when I have it perfected. It will never duplicate the original, which is amazing, but for those of us who cannot have simple carbs it is a very good thing!

I misspoke when I wrote fructose is not metabolized by the human body. Fructose from a natural source, fruit, is. The high fructose corn syrup is what is linked by numerous studies to be the culprit. It has filtered its' way into every packed food known to mankind.

Your wife and I could be food twins!

It's in everything, imo, because it's a subtle way of getting people addicted. I think those of us here have become very proficient label readers.