Really nice pasta sauce

[fatpatsthong]

Family resolution was to cook more and rely on packaged food less. I want to make a really rich, deep vibrant tomato based sauce for pasta, pizzas etc that I can freeze.

I am a fairly ok cook but for some reason mine always taste thin and tinny. Everyone else in the family except me wants very smooth/no visible veg sauce so whilst I will happily put them in, I will need to blend.

Hints and tips please. Seems such a basic thing. They all love a jarred sauce and I refuse to bow down!

This is my recipe, tbsp of good quality olive oil ,tbsp of butter 1 onion chopped, 3 cloves of garlic( or to taste ) chopped finely, tsp of dried origano lightly fry for 10 mind until translucent and Passata and a tin of chopped tomatoes adds tbsp of tomato purée, simmer on a low heat for 20 mind until glazed in appearance add pepper salt and sugar to taste this is my base sauce and I get complemented on it all the time .

I roast whole tomatoes in the oven and then mash them up with some tomato puree. I then fry up some crushed garlic and fresh oregano in olive oil and then stir in the tomato mix. So simple, but really tasty.