The Perfect Tomato Sauce

Let me just start out by saying that of all the 5 mother sauces, tomato is my favorite, and in my opinion, Italians have perfected it.

Currently I am on a crusade to make my own tomato sauce but at an elevated level. I want to know the secret to a really good tomato sauce. Not mediocre, not a sauce that just blends in but is the highlight of the dish.

I place so much importance on tomato sauce, it is my favorite part of a pizza, and I judge a pizza's quality mostly from the sauce. Mozzarella is such a mild cheese, that you really need a beautiful sauce to bring life to the dish.

I've watched countless YouTube videos on how to make sauce, but I'm still not satisfied with my results.

A good sauce for me is one that isn't too sweet, very savory, has no acidic after taste, and all the herbs blend and harmonize perfectly. I know not to keep the lid on the pot where the sauce is simmering since that dilutes the sauce with water and too much water kills flavor

But what's the secret though? The best way I can describe the type of sauce I like is Rao's Tomato Herb. Any insights or suggestions are welcomed and molte grazie.