steve, your pizza sauce is almost exactly like a sweet sauce i make for sausage and peppers. the key is the additional fennel seed, and that it's heavier on oregano and basil.
i also use cento san marzano tomatoes.
2 caveats for everyone about cento tomatoes.
firstly, they sell san marzano certified tomatoes, as notd on the label, and american grown tomatoes. be sure to check the label. the american ones are good, but the imported are slightly better for not much of a price difference.
second, they are priced pretty high, but if you wait until june or july you can stock up on 28oz. cans at less than half the price, roughly $2 per can last summer.
actually, my dinner tonight is leftover pork rib ends cooked in cento tomatoes, herbs, and fennel seed sauce.
dw made panko chicken breasts and other things, but i wasn't hungry having killed off a coupla hot dogs earlier.
i'll turn the leftover chicken cutlets into chix parm for the weekend.