Bianca, my Italian grandmother-in-law (and her Naples-born husband) added sugar to their sauce, always. As does my Italian MIL. I do add baking soda to some tomato recipes (my favorite tomato soup, for instance), and tried it in this recipe; but for some reason, the baking soda left me with a flat taste. I just preferred the sugar. Thanks for the info. about trying different tomatoes, though; I'll use a different brand next time, and maybe they won't be as acidic. PJH

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