I can’t abide any pasta sauce that has sugar in it. I never buycommercial sauces because they’re way too sweet, but always just cook down a can of diced tomatoes, adding onion and garlic
You don’t put a lot of sugar you just put enough to cut the acidity.
Ideally the correct amount is just enough that it works, but you don’t actually taste the sugar
Sicilians always add sugar to their sauce. A spoonful or two. A quarter of a cup is nuts.
I tried one recipe that used the smallest amount of cinnamon to cut the acidity.
It worked surprisingly well — but I’m talking just the smallest pinch of cinnamon.
Nice. I’ll try that this weekend