I made this recipe, but with some additions, even though the comments are split on whether its perfect as is or needs something else. Personally, I did not want a sauce that was too light or too sweet. So I took the base recipe but first sauteed about 3 cloves of garlic, minced, in the butter for just a couple minutes, then added the onions, then added the tomatoes. I also added a can of Muir Glenn organic tomato paste to thicken it up and add even more tomato flavor. I then took about a cup of fresh basil and parsely, stems and all and bundled them together as best I could and submerged this in the sauce. I also added about a teaspoon of lemon juice which will keep the tomatoes a bright red and also aid in preserving it as I made enough to save some for later. I took the bundle of herbs out at the end and was left with a layered, rich, aromatic sauce on the acidic rather than sweet side. Easy, relatively quick, delicious, and NO added sugar like in canned tomato sauces!! This can also easily be made into tomato soup.
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Source: Marcella Hazan’s Tomato Sauce Recipe – NYT Cooking