Hello. We don't like acidic, spicey tomato sauces. I prefer to spice my sauces with fresh vegetables including some carrot, al dente squash, celery and fennel seed. Would the best canned tomato for me to use be pureed tomato because it's the most plain?
Sometimes, when the sauce is too acidic or salty I add a little baking soda or more carrots. Thanks.