Has there ever been a cook-in sauce that actually tastes ok? Like, a standard classic Italian tomato sauce, for use in a variety of dishes, including a Spag Bol etc. Onion, garlic, tomatoes, salt, pepper, Paprika, Basil, Oregano. Bosh. Done. So why the flippity flip do food producers think there is any place for stuff like sugar and vinegar ffs? Tomatoes have sufficient sweetness and acidity already. So many sauces seem to contain sugar these days. And lots of it, to the point where you can't taste anything else, often. 'King sugar. No wonder people are so fat.