Craig, when I first started making pizza 2 years ago I did read about how many members were just using a bit of sugar and salt with plum tomatoes for their NP sauce. I'll admit that I did not understand it at all. After all, where the heck is the oregano? Isn't pizza sauce suppose to have oregano? Eventually I worked my way up to using a bit of fresh garlic and a bit of olive oil. For NP pies, I now use sugar to sweeten the sauce and a bit of salt to balance it as you eloquently put it. It took me some time, but I do get it now.
Interesting you pointed this out.As time has gone by,depending on what brand of tomatoes in the can I use,I'm finding more and more,I like less added.I just want that super tomato taste more than anything.
When I use the Centos can of Italian style whole peeled tomatoes,I might add a little bit of sugar and salt after I crush them up.It does not even need any basil,oregano,garlic,or other powders added,like a puree sauce does.
With most purees,I cannot make a decent sauce without adding a whole bunch of stuff...they are normally bitter and a bit acidic in general.
Yet,with a few certain brands of whole peeled or plum tomatoes in the can,where I have to crush/puree them up,Its so good by itself,I find myself just using the little salt or sugar lightly,to make it less acidic and sweeter.
After the pizza comes out,I will sometimes sprinkle the oregano flakes or some garlic powder over the top of the pie,and it works well depending on the pie I make.