Kellysm99 reminds us that Marcella’s tomato sauce works just as well with canned tomatoes as it does fresh, exclaiming: “This is so delicious you can eat it straight out of the pot with a spoon,” and suggests serving the onion as a side dish sprinkled with coarse salt.
Sam1148 offers a basic option: “Warm the tomato sauce, add a touch of garlic, some oregano and thyme (or Italian seasonings), and a pinch of sugar, and let it simmer about 30 minutes,” as well as a more involved meat sauce: “Brown some ground beef with some onions, mushrooms, and bell peppers. Then add spices, garlic, tomato sauce, and optionally, a touch of sugar.”
GIOVANNI50 claims: "It is simpler than all of the above. If you have crushed tomatoes, or passata, just put the amount you wish in a pan and let it reduce for 20 minutes on medium to high heat. Sure you can start with garlic and onions, but a simple tomato sauce (with perhaps a bit of oregano and salt and pepper) works for me every time," adding, "San Marzano tomatoes are the best of course."
Amydonovan likes the addition of white wine or vermouth.
SKK shares troubleshooting tips: "If it is too thick, thin with chicken stock. If it is too thin, let the sauce cook down."
Referencing roots in Naples, Italy, Cannizzo recommends staying true to Italian methods -- steer clear of the stock and add water instead if the sauce becomes too thick.
Fhp suggests crushing some fresh basil and adding it to the tomato sauce when you turn off the heat: “Cover and let the fresh basil permeate the sauce. Remove basil before serving,” and seconds the recommendation of using San Marzano tomatoes.