I make a sauce that works well for pasta and pizza. It has no added sugar but some of the ingredients become a little caramelized and it ends up a little sweet. I am sorry for the vagueness of this Œrecipeš:

olive oil
butter
chopped onion
fresh tomatoes, peeled and chopped
bay leaf
fresh chopped garlic
basil
oregano
parsley
a little wine or sherry
salt and black pepper to taste

Saute a chopped onion in a little oil and butter. When the onion colors a bit, add tomatoes (they will cook down; keep this in mind when figuring amounts. About 1/2 to 3/4 lb per serving. More wouldnšt hurt), the garlic and herbs and black pepper, and a splash of wine. Cook until the tomato pulp almost starts to fry a little (This is a common technique in Indian cooking. This reminds me; you could you could add some diced eggplant a bit before the tomatoes for a killer sauce) Taste for seasoning, It should be a little sweet.

There is a kind of spaghetti sauce found in the local (South Carolina) soul-food joints that seems to have sugar added to sweeten. I donšt think this is necessary. Also, we become used to the tart canned sauces (including ketchup!); tart because the acids preserve, keep the sugars from fermenting once the sauce is exposed to the air. The above technique produces a sauce in less than an hour (about a half-hour for me, but I keep the heat high) that is sweet without any tackiness.