The best trick I learned which works equally well with canned tomatoes as it does with the tomato sauce I jar each fall is to put the sauce (I just press the tomatoes into juice and reduce it on the stove before jarring) or the canned tomatoes in a pot with one mediium diced tomato and a quarter cup of butter then let it simmer for 45 minutes. That is the key. While I am doing that I chop and cook my other ingredients (whatever is in the fridge or garden) on the stove in a frypan with olive oil. When I have waited the 45 minutes I add it to the sauce. Normally I don't add ground beef because my son is a vegetarian (has been since he was 4 and is now 29) so I just got out of the habit. Still tastes great on spaghetti. With the spaghetti I add olive oil and pesto to the noodles before serving. Nothing too fancy but it tastes great.
Pete
