Throwing a little bit of baking soda into tomato based sauces can tame the acidity as well, and is actually a pretty great trick for neutralizing the canned taste if you're using canned tomatoes. Just make sure to add it slowly and mix slowly, otherwise you'll be creating a science fair volcano on your stovetop.

If you're looking to reduce heartburn, add baking soda, not sugar.

On the subject of burgers, I make sliders using ground beef with chopped garlic and onions, Worcestershire sauce, and peanut butter. Pretty sure I got the recipe from somewhere. I use King's Hawaiian bread rolls for the buns and it's absolutely delicious.

Honey and anchovy paste was the one I learned for tomato sauces. It works!

I opt for baking soda, not sugar to help with the acid in tomato sauces. A little goes a long way.

I've found that thats good advice if you dont cook the tomatoes for that long, less than 30 min, like Shakshuka. If you are going to to cook them for hours, then you don't really need it, like for red sauce.