For me, sauce comes in three genres.
Tinned/Jarred sauce Plain or pre-spiced, just open the container, dump it in the pot. The end.
From Concentrate Throw some tomato paste in the pot, and dump in too much water, until it's about 2x runnier than you want the final product. Boil it down to the thickness you want.
From Scratch Look, man, it's a bit more effort, but it's worth it. Chop up fresh tomatoes, add a few cups of water, boil into a sauce. This method, by far, offers the best taste for a sauce. Tinned sauce doesn't even come close.
When I say "fresh" tomatoes, I don't mean you have to hop the neighbour's fence and pilfer his garden. I just mean, not from a can. You can get over-ripe tomatoes for cheap from discount bins at grocers, and they work great.
Alternatively, you can do the same thing with whole or stewed tinned tomatoes, but it doesn't taste the same. If you make your sauce from scratch, I recommend adding a little tomato paste, by the tablespoon, until you get the thickness you want.
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