I know Italians won‘t like this, but... I use, for a can (400g) of tomatoes: chop a half onion, simmer in olive oil at low temp for 5-10 mins (“soffrito”), add heat, add sugar (2 tbsp, not if the tomatos are really sweet), let it caramelize a bit, add bayleaf and pimenta (allspice), add 0.1-0.2l red wine, reduce until it gets sticky, add tomatoes, stir well, put in 2-3 cloves of garlic, reduce by 20%, add salt, remove garlic, add a bit of oil. The balance of sweetness, acidity, saltiness, bitter notes (from the wine) and umami (from the tomatoes) together with the aromas from the wine, the oil and the spices never disappoints.