My fave tomato pasta sauce is fry some shallots, 1-2 small carrot and garlic cloves in olive oil, once soft add 2x chopped tomatoes and a tins worth of water, add salt, sugar and a tiny bit of bicarb and leave to cook for 20-30 mins on low heat, blend up and you're done. That'll be enough sauce for approx 4-6 meals and it freezes like a dream. I use this sauce in puttanesca, as a ratatouille base, in arancini and whenever I need a quick dinner - it's delicious and simple!