I find the jarred sauces are always 'off' - too bland OR heavy-handed re: oregano and basil. A bit of sugar added slowly while tasting, can mask these spices somewhat.
Best to make your sauce from scratch. I use best canned tomatoes, good Italian tomato paste from a tube and my special blend of spices OR sometimes herbes de Provence which have most of the Italian herbs but also contains lavander which some don't like. I always add a leaf or two of bay leaf from my carefully tended tree. You have to experiment. Actually, I'm making sauce right now and have added oven grilled eggplant and zucchini, cubed. Yum.