Hello, I have found many recipes for cooking marinara sauce (crushed tomatoes, salt, garlic, parsley and olive oil). I have also tried using whole tomatoes blended together. The problem I have is that after cooking in a steel pan for 10-20 minutes, the tomatoes still taste canned and extremely tart. How can I smooth out the taste of the tomatoes as I get in the restaurants? The brand of tomatoes is Contadina from Costco. (I know this maybe a problem, but I've tried others as well and they taste the same) Any other ways to cook it would be helpful. I saw once at a restaurant the same ingredients cooked in a similar fashion, but their tomatoes started off much darker it seemed and they only cooked in a pan for about 3 minutes, and it still tasted much better than mine. Thanks!