I made the marinara sauce from America's Test Kitchen: Even More Italian Classics. It's also available here: https://www.geniuskitchen.com/amp/rec...
I do a lot of cooking, but I've always avoided the saucy side of things. Among other shameful gaps, I've never really made a proper Italian tomato sauce.
Results were not particularly special, but it was unquestionably real-tasting marinara, which is impressive for a first effort. I think they’re on to something with the dense super-reduced oniony/garlicky/winey base (almost a tomato paste kind of vibe) being brought together at the last possible moment with uncooked tomato. This two-streaming ensures foolproof complexity and authenticity even for a newbie like me.
I can think of all sorts of ways to improve it, and will start trying different permutations ASAP.
I used Rao's Imported Italian Peeled Tomatoes, fwiw. Can't find the great Academia Barilla canned peeled cherry tomatoes anymore, alas.