I use authentic San Marzano whole peeled tomatoes, usually a 96 oz. can from Wegmans, added to three six oz. cans of good tomato paste. I fry the tomato paste in olive oil, after browning the garlic and spices, until the paste is slightly caramelized before adding the tomatoes. Even as sweet as the San Marzanos are, I still need to add sugar, which I buffer with 1/2 teaspoon of lime juice. The advantage of making sauce in such a large quantity is that it tastes much better over the next few days after cooling in the refrigerator. I am not sure why, but it always does.
Same reason stew always taste better the day after and lasagna. The cooling in fridge really helps.
Same reason stew always taste better the day after and lasagna. The cooling in fridge really helps.