S.O. and I have been trying to find a "neighborhood" (that is, not too expensive) Italian restaurant in the Brentwood area. We've tried Osteria Latini and Amici Brentwood several times, and while both have been very hospitable and serve excellent lead-ups such as chopped tomatoes and various dips, both fall down (for us) in the tomato sauce department. Both serve ORANGE tomato sauce with NO lumps of any sort! Both sauces lack real tomato flavor! How is this accomplished? I make tomato sauce from hand-mooshed San Marzano tomatoes, and even if I passed it through a sieve, it still wouldn't be orange! Or tasteless. Anyone have any ideas about this? Yesterday I had a terrific lentil soup at Amici, followed by a pizza with rucola and orange sauce. A serious let-down. Hmmm.