Hi, I'm just a learning 'at home' cook, and I've come across something during my trial and error process. I want to learn more about cooking so when I cook, I try to 'test' flavors by using combinations in a small side dish. I am constantly trying to improve my 'spaghetti' sauce. I started with my mothers recipe, and have expanded it over time. I now use fresh basil and parsley, which has great flavor impact. My mothers' recipe called for 'sugaring the sauce' (and salting the meat), with quite a bit of sugar, and I've been trying to use new combinations to lessen the amount of sugar used. The sugar, of course, cuts the acid of the tomato sauce. My sauce is usually from blanched tomato's but when out of season, I use cans of non-seasoned tomato's. Here are seasonings that I've used to cut the acid. 1) First, I try to naturally 'sweeten' the sauce through bay leaves and cloves of garlic. This is standard for all sauces I think. 2) Secondly, I've found that Thyme is a great counter to the acid. 3) Third, and most recently, Lemon sweetens the sauce and cuts the acid. I wouldn't have believed it, but stumbled upon this idea while coming up with a homemade sauce for fish. My question is this: Having no formal training, I've never heard of using Thyme or Lemon to cut acid in tomato sauce, and don't quite trust my 'newbie' palate. It seemed to work, but would love your comments and feedback.