Personally, I prefer to use canned tomatoes for sauce and to eat the fresh ones as salads. I find that since you need a fair amount of liquid to make sauce, it's simpler to use a can of chopped up tomatoes.
I buy Mutti brand tomato concentrate. On the rare occasions I buy tomato sauce in a jar, I buy Barilla Arrabiata sauce.
I have a small trove of origanic arrabbiata sauce, though it is really not very fiery. I've been using very small quantities of tomato-based sause of late. I love it, but seem to digest it poorly, and I'm sure as hell not going to add white sugar to it. Perhaps more mild sweet onions.
LaGatta, you can add a teeny tiny eensy incey bit of baking soda to the sauce. Really, I am talking less than a pinch. It will cut the acidity, but if you use too much, it will also kill every bit of character the sauce has.
I prefer to use canned tomatoes for sauce and to eat the fresh ones as salads.
My preference doesn't really count here, as fresh tomatoes are way more available to me than canned ones. So ironically, I've developed a way to get fresh tomato sauce to come out with the texture and taste of the kind made with canned tomatoes.