I have tried more tomato sauce recipes than I care to think about, some with great success, some not so. Working in Italy a few years ago I came across a recipe which intrigued me; the sauce was not only packed with lovely vegetables to create a great flavor, it was cooked in a very particular way. The ingredients for the sauce are layered in a specific order, then cooked without any stirring, simply a shake of the pan from time to time. The result, a super-tasty sauce where all the ingredients remain distinct yet are wrapped together with a strong tomato undertone.
The sauce with slight adaptations has become my favorite sauce of all time. The bold flavor makes it a great sauce for many recipes. The tomato sauce makes not only a fab sauce for pasta, with stock it becomes a great soup, passed through a sieve becomes a fine sauce to serve with fish, a base for quiches and with the addition of a few spices and a little vinegar and a quick boil, a great ketchup.
The sauce is perfect to use up a glut of fresh tomatoes, but if you are stuck then use tinned which also work well.