Slowly with Vigor - A musical term that always makes me think of deliberation similar to Yen-Yang. AKA Balance, Harmony.
I saw a very interesting post about adding sugar to spaghetti sauce. In the picture it seemed to be quite a lot of sugar.
Source of pic is unknown from internet, several sites had same pic. As we can not determine from the pic the size and depth of the pot nor the depth of the "Sugar Island" I can not say if it is too much or not, I can personally say it appears to be more than I would use if any at all.
Here is my response to sugar and a few other ingredients in recipes especially sauces.
I agree with what many people are saying that a little is ok. Good tomatoes especially ripe "Roma" are naturally sweet and often don't need much sugar if any at all. Many traditional tomato sauce (gravy, salsa, ragù, sugo) recipes use the technique of sauteing the tomatoes and herbs and garlic in olive oil before adding other liquids. This brings out the caramelization in the tomatoes and garlic as well as enhances flavor of spices.
I believe every ingredient has a story to tell and as the chef you have to decide who is the star and who are the supporting actors. Then give them their parts accordingly. I think my job as a chef is to bring out and\or balance flavor not hide it of change it entirely. I can honestly say I don't always hit this lofty mark but it is always my goal. Anyone can impose their will upon a dish but only a skilled cook can coax each ingredient to its full potential and create an "Experience" for the diner. For this reason I think: Sugar, Salt, Hot Peppers, and Ketchup are often abused in many kitchens. Don't get me wrong I use all of those ingredients myself but in moderation if at all. lol
