Not sure this is the same taste issue, but I cook tomato-based products in a ceramic-coated pot and use wooden utensils. I can't remember which metal, but cooking acid-y foods in metallic crockery causes a chemical reaction which brings an funky taste to the finished product. Bitter is the best way to describe it, but more accurately I taste a metallic-tangy bitterness. Since its a pervasive chemical/molecular reaction, no amount of seasoning truly fixes it. If you don't have one, maybe borrow a ceramic pot and compare results - if it worked, buying a ceramic pot for acidic foods is worth the investment!
The best way to avoid bitter tomato sauce is to sauté a few anchovies first, then add the other ingredients. And no worries if you're not a fan of anchovies, you don't taste that flavor in the sauce.
Well, I can tell you that the number one reason for bitter tomato sauce is burnt garlic. Did you add fresh garlic? If you did and if it got even a second past golden brown and started to darken, the bitterness comes out. Begin with a pan with a tablespoon of olive oil on medium heat. Add garlic and turn until beginning to show a VERY little color, immediately add the sugo(tomato sauce), add a small pinch of oregano, cook for as long as it takes to boil pasta, adding pasta water as you go if the sauce becomes too thick(It will also help the sauce stick to the pasta later). When the pasta is al dente, add to the tomato sauce, cook for 1 minute, add pasta water if needed, turn off burner, add fresh, chiffonade of basil, serve with parmigiano reggiano and a drizzle of olive oil. To give you a more specific answer could you tell me what were your other ingredients?
Did you use oil that was past its prime? If the oil was rancid, that would affect the final product.
If the oil (and other ingredients) were in good condition, can you round out the flavor with a touch more salt?
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If the oil (and other ingredients) were in good condition, can you round out the flavor with a touch more salt?