Discard chilling ice from coupe and strain cocktail into chilled glass. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktail, rub the peel around the glass rim, and place in the coupe.
For the table sauce referred to in some countries as tomato sauce, see Ketchup. Tomato sauce refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux).
The sauce starts by opening the can and pouring in, no sweating or saute'. I'm not trying to impact the taste, just the PH. It seems that all of the usual suspects for modifying sauces are acidic, such as wine, vinegar, fruit juices, etc. The sweet flavor is cut with acid and the acid flavor is cut with sweet. But again, I'm looking at the underlying PH, which is what my stomach cares about. My father-in-law also has an issue with tomato sauces for this reason. In my experience, sugar seems to feed a fermentation process in tomato sauces.