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Crap - forgot the most important part...
Canned tomatoes are a bit more acidic than I like. To offset this acidity, I throw in between a quarter and a half-cup of sugar. Use your judgement. It really helps the overall flavor of the sauce.
(I learned this sauce from my mother. She never puts the sugar into the sauce, and she's always amazed that my sauce turns out better than hers. Don't tell her my secret, ok?)
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