My Italian grandmother would be rolling in her grave seeing a "spaghetti sauce" made out of CANNED tomato product. That would be if I had an Italian grandmother. And she was dead.
Red sauce is one of the basic sauces you need to know how to make, man. And the best time to make it is right after picking your tomatoes - that have been touched by nothing but sunshine and rain - ripe off the vine in your back yard. It's no coincidence that onion harvest season is also right around this time and that you have access to fresh oregano, parsley, garlic, and basil as well. I make a couple of huge batches each year using stuff from my "tomato sauce garden" and jar about 4 gallons of it. My family and friends go NUTS when they find out Yates is making sauce.
I throw my tomatoes in my chest freezer overnight. Pull them out the next morning and let them thaw. The skins fall right off. From there the ratios go like this:
4T Olive Oil
2 Cloves Garlic
1/4 C Onion
[hot pepper of your choosing diced - if you like a little kick]
4T chopped parsley
2T chopped basil
2T chopped oregano
2T sugar
2 tsp salt
1 tsp black pepper
2lbs Tomato [peeled and chopped]
Saute your garlic and onion [and pepper if desired] until the onion is translucent. [low heat]
Add your spices [everything but the tomato] and stir until combined.
Add your tomatoes, cover pot with lid, raise the heat to medium, and bring to a strong simmer.
Lower the heat again and let simmer, covered, for 30 minutes.
Bring the heat back up to medium-low and let simmer another 10 minutes uncovered [to thicken].
Mash with a potato masher or pulse with a blender in small batches.
*If your sauce is too watery after blending, you can simmer longer [uncovered] until it thickens to the right consistency. It can take up to 6 hours. Seriously!
*Add seasoning and other diced and fried veggies to taste [bell pepper, sun dried tomato, chunks of tomato, zucchini, carrots, mushrooms...]
*Consider adding 1/2 C of quality red wine [something you would drink] for some extra depth of flavor.