A friend has a goodly amount of homemade tomato sauce, that has turned out very tinny-tasting. The tomatoes were, not surprisingly, canned. Also included were sauteed onions, mild sausages, oregano, basil, sundried tomatoes, bay leaf, worcestershire, and white wine, plus good olive oil. Many hours in the slow-cooker. To my tastebuds, the sauce is both tinny and bland. While pleasantly herbed, the tomatoes have no richness, despite the nice texture. Are there any tips to salvaging this stuff? Thanks in advanced.