Anytime I make tomato sauce for spaghetti or pizza, I always add sugar. You MUST add a little sugar, maybe a teaspoonful depending, that was my mom’s trick, it’s to counteract the acid and mellow it out. Always taste as you cook, too.
Exactly. In my Post #30 I say to add sugar to taste. I have been using brown sugar. However, I think white sugar gives a cleaner sweetness. The use of Concord grape jelly adds the grape dimension to the sauce, when adding to the wine, compliments the tomato and adds a complexity to the flavor. By a slow cooking process, you can also create a caramelization of the sugars, but do not overdo it. I usually cook this sauce until it has thickened and put it on a pizza, straight away, as soon as it is cool. The remainder, I freeze.