What’s your trick to a delicious simple tomato pasta sauce

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I want to make a fucking delicious creamy tomato pasta with a beautiful burrata I have to use up. My tomato pasta sauces are either v flat tasting or I’ve used so much garlic and herbs to liven it up that it tastes like a mouthful of oregano and a vampires worst nightmare.

so I would love some recipes or tips for a rich and flavourful pasta sauce

Sugar and salt and oil. More than you think you need.

It really is that simple.

Placemarking!

Use honey instead of sugar

Small onion and half a red pepper finely chopped and soften in olive oil.

Add a couple of cloves of finely chopped garlic, heaped tsp each of smoked paprika and dried Italian herb seasoning, a tblsp of sun dried tomatoes (finely chopped or paste) and a veg stock pot.

Stir in a tin of really good quality chopped tomatoes, rinse the tin with a little water and add that. Simmer until it’s all broken down and the flavours have combined. Purée if you like.

https://tasty.co/recipe/the-ultimate-tomato-sauce

this is hands down the best

Tomato's
Red pepper
Carrot
One clove of garlic
Oregano
Soy sauce

Anchovies

I roast 2 red peppers, a courgette & a bunch of carrots (all chopped) with paprika and salt & pepper until starting to char. Meanwhile, simmer tinned toms or passata in a pan for a while, again with more paprika, salt & pepper, and a pinch of sugar (removes the tartness) with some tomato purée. Once the veg is roasted, add to the pan & keep simmering. While all that cooks, cook some pasta & eventually mix.

I prefer to let it cool & eat it reheated, I add some creme fraiche & cheese (sometimes some veggie sausage) - it’s a new favourite & 👌🏻 every time x

I meant to say puree the veg in the pan with the tomatoey sauce! 🤦🏼‍♀️

Mutti toms, roasted garlic, butter softened shallots and anchovies.
Bay leaves, simmer.

This one really blew my mind;
https://www.google.com/amp/s/www.deliaonline.com/recipes/collections/delia-online-cookery-school/classic-fresh-tomato-sauce%3famp
Just simple enough to let the flavours shine.

Basically:
-Finely chopped onion and crushed garlic, cook gently til pale gold
-I use San Marzano tomatoes- M&S usually do them, honestly they're almost like a different product to standard bland ones
-As other PPs have said, slooooooooow cooking the sauce is key
-If there was ever a recipe where you don't skimp on the salt, this is the one. Add bit by bit til it's perfect

I have this with nicely-al dente rigatoni, and stir through small cubes of mozzarella before serving, so it just melts. More basil on top and a generous glug of extra virgin olive oil....

...going to use your idea though OP and upgrade to burrata next time

I like to use one tin cherry tomatoes to two tins plum tomatoes. It adds sweetness. Aldi finest are 75p a tin and good value. Lots of different flavours. A smidge of paprika a little bit of chilli not enough to add heat but it rounds off the sauce. Slowly cook sauce.

Use passata instead of the tomatoes.

I make a sauce which is baby plum tomatoes roasted in oven then before the d d you also add a Boursin and toast that as well. Then just mix it all with the pasta.

As others have said, cook it slowly. Use beef dripping instead of cooking oil. Start with soffrito base. No garlic necessary unless you want it. Fresh herbs, not dried. Use a mix of pork and beef mince. Hendersons relish adds depth, although my Italian great aunt-in-law would be horrified at the idea. My husband is Italian and they really do make the best sauce. They use home grown ingredients and a full day to make their sauce.

I use anchovies in tomato sauce I make to go with meatballs. Delicious.

Another vote for adding slow roasted fresh tomatoes.

Use good tinned tomatoes like Mutti.
Extra virgin oil to fry up the garlic & quite a lot of it. Add a teaspoon of sugar per 2 tins off tomatoes & a stem of fresh oregano & cook down with any chopped basil stems. Add torn up basil leaves & Parmesan at the end. We have this with a sprinkle of chilli flakes & baked aubergine slices in Ottolenghi's Pasta Alla Norma.

For a Creamy sauce add Ricotta or Burrata near the end.

Pop on some good balsamic vinegar and brown sugar.