Tip #1: Don't eat the bay leaves. Discard if you find them before freezing.
Tip #2: Let the sauce stand overnight and then do a quick reheat in the morning. The flavor will be more well bodied. Tasting the sauce when you first mix it and when it is finished is very different!
Tip #3: If you do not have a carrot, use 1/4 tsp of baking soda and stir well. This helps cut down the acid.
Tip #4: Try freezing the sauce in smaller containers so you can use the sauce on a per meal basis.