From the little I know about cooking, I DO know to strain the tomato seeds (so it won't be as bitter) but I don't do it... too much work... (Thats one reason I add an extra tablespoon of sugar).
Its a hit and miss recipe I developed myself over a few years. I used to add a half an onion (chopped up) and some braziole but I'm trying to watch my weight now.
Thanx for the chicken leg hint, SB.
Geoff and SV, I agree about the fresh garlic, but I'm too lazy to peel, crush, etc., so I simply use the jarred stuff.
(Thats one reason I add an extra tablespoon of sugar).
