The best flavored tomato sauce I had was made by my daughter, P.A.G. it was ab eye opener for me. As store bough tomatoes lack rich flavor, I have always used Di Fratelli brand tomato puree, and crushed tomatoes to make my sauce, unless I had fresh tomato from my garden to work wit, Sore purchased cherry, and grape tomatoes have great flavor. P.A.G. filled a large Dutch oven, with grape tomatoes, added a cup of water, and simmered until the tomatoes broke down. The pot was covered. I like chunky sauces, with mushrooms, onions, and tomato bits running through the sauce. The skins don't bother me, and I love the extra flavor from them, and the tomato caviar. Fresh oregano, basil, onion, sautéed mushrooms, fresh thyme, and rosemary, along with minced garlic were added. This is my normal sauce of choice, except for the cooked down grape tomatoes. The rich flavor of this sauce was outstanding. In my opinion, it tastes so good, you won't even notice the tomato skins. And, if the skins are objectionable to you, simply hit the sauce with an immersion blender before adding the herbs, spices, veggies, and any meat.
When serving with pasta, add a half cup of the pasta water to the sauce, then let it reduce to your desired thickness. This will help the sauce stick to the pasta better. i also like this sauce to go with meatballs, or in a meatball sub, or ove4r home made raviolis. if I add peppers, and red pepper flakes, This makes a good pizza sauce as well.
Seeeeya; Chief Longwind of the North