[j.havenfarm]

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

[Mr. K]

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

[gcparent]

Sicilians always add sugar to their sauce. A spoonful or two. A quarter of a cup is nuts.

[martin_fierro]

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.

[Hyman Roth]

Nice. I’ll try that this weekend