I have been making tomato sauce for more years than I care to remember. I put up about 50 quarts every fall. While I have one go-to sauce, a Fra Diavolo style, and about 12 pints of Puttanesca sauce for myself, I always try one or two batches of something new. I have learned one thing over the years: If you ask 100 Italian chefs how to make the best tomato sauce, you will get 125 answers; most of them pretty good. I think tomato sauce is one of the most forgiving foods that you can cook. One time, many years ago, I googled “tomato sauce” and it found 20,200,000 sites. I actually looked at the first 125 recipes, charted the ingredients and found….. are you ready for this….. 86 different ingredients. I am sure that someone “loved” each and every one of those reciepes.
Not only are there a myriad of ingredients, but about as many procedures. Drain off water, add water (or beer, or broth), quick cook, long-slow simmer (for hours, even days). One says, “add this early” another says “be sure to add it last”. Sauté this, caramelize that, never use a blender, tomatoes must be seeded, do not worry about the seeds. I read one recipe that emphatically declared, “NEVER put an onion in tomato sauce” while 99% of the others use onions.
Even with my many years of experience, I have not come close to trying it all; and never will. But it will be a glorious adventure trying.
Bottom line: If you like it, it is the best in the world.