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Done. I had about 6 quarts of sauce. I added 1/2 of brown sugar at a time, giving it about 15 minutes to completely blend in between additions. I also added Merlot 1/2 cup at a time. I ended up using 2 cups of brown sugar and 1 cup of Merlot. It worked! The sauce still has a bite, but no longer...

Ok, brown sugar sounds interesting. Just curious - why brown sugar instead of white? And what kind of proportions would you use?

Bitter Tomato Sauce I can't remove seeds, I can't roast the tomatoes - the sauce is already done. I've got the sauce in a deep stock pot that's made out of stainless steel. Is there any way to get the bitterness out of the sauce that I've already made?

I make tomato sauce from Roma tomatoes that I grow in my garden. I add celery, carrots, peppers (hot and not), onions, and parsley that I also grow in my garden. I don't peel the tomatoes, which I understand can make the sauce bitter. I blend everything together in a blender and then cook it...