I put sugar in my marinara sauce today and I liked it
ok, thanks for sharing
>>7401987
that is because you're balancing the saltiness and acidity of the other ingredients with sweetness, which enhances the flavour. Mind you, you can skip adding sugar and just use Ketchup - yes, ketchup. It's fairly high in sugar so a small amount can be used in place of.
Some (diced) canned tomatos, some (white) wine, a little bit of tomato paste, some ketchup, herbs n spices...
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>>7401987
it's a good idea if your tomatoes aren't sweet enough as is
I usually use tomato paste to get the extra sweetness.
Try adding grated carrots next time.
That's a super not secret Mario Batali trick that actually works really well to add sweetness - because that's how carrots are often used anyways.
>>7402851
what about caramelizing some mirepoix before adding tomatoes
>>7402881
that would be typical.
Fry off a little fatty cured meat like pancetta or guanicale to render a little fat into the pan first, then use that to fry off your mirepoix.
No need to add sugar to marinara, add baking soda, about 1/4t per 16oz of sauce, during the last 5 minutes of cooking, then stir and simmer til it stops foaming. Learned it from David Burke, baking soda reacts with the acid in the tomatoes, lowers the pH of the sauce, let's the natural sweetness of the tomatoes shine through without altering the flavor profile
