As simple as tomato sauce is, it can be hard to make flavorful. Once I was making a sauce with assertive ingredients--garlic, basil, salt and pepper--but it remained rather listless. And then I recalled something I learned long ago when I was assisting James Beard with one of his Oregon classes.
He was a very talented cook, but somehow he just couldn’t make his tomato sauce taste as he wanted.
So he told me to go get 2 pounds of butter from the refrigerator (this was a large caldron of sauce he was making). He unwrapped all the butter and dumped it into the sauce, stirring until it melted and was blended in.
Then he held out a spoonful to taste. It was a miracle--the sauce had richness, flavor and balance. Give this simple answer a try.