The goal is not to fix a dish by making it saccharine, and if you add a little sugar or a similar ingredient to something savory, it’s unlikely you will actually taste the sweetness. But as with salt, a judicious amount of something with sugar, even a teaspoon, can enhance other flavors and bring balance.
So, yes, that’s why I might add a pinch of sugar to my tomato sauce. I will also add a few drops of honey to a homemade vinaigrette to balance the acid and, bonus, help emulsify the dressing. Honey, maple syrup or agave can elevate a meh bowl of oatmeal or even bland, underripe fruit, which we’ve all dealt with.
