I just started a small sauce pan of simple all-day tomato sauce* to go on some nice pasta tonight, and my reaction to tasting it after I added a dash of balsalmic vinegar was literally to go, "mmm!" and physically do a little chef's kiss
*nice fresh cherry tomatoes and some dried "mediterranean" herbs I sauteed in olive oil, mushroom boullion, salt, pepper, bay leaf -- I have not yet sauteed the onion and I'm adding fresh garlic right at the end for the most potency! it's barely simmered and the tomatoes haven't broken down yet and it already tastes delicious