I have been making italian sauce for years. I have used different kinds of tomato products to vary my sauces for family and friends and their taste. I am going to give you the scratch recipe below that my pickest child loves but you can substitude the tomatoes. Doing it from scratch is fun to do with your children and the fresh tomatoes, the taste can't compare. I make mine with the seeds in but you can scoop out. I will include the scoop out but know the seeds in, you get the pulp of the tomato and we love that. If you choose to vary it and not use fresh tomatoes, you can use these variance, depending on if you like it chunky or smooth. For a chunky sauce, use 2 14.5 ounces of diced tomatoes in olive oil and spices with 6 oz can of tomato paste or for smooth use 1 6 oz can of italian paste, 29 oz of puree and 1 8 oz can of tomato sauce and for thick 2 6 oz cans of italian paste with 16 oz of tomato sauce. What I love about the base of the recipe below is that it can be used for not only pasta but can be used as a base for other recipes. I usually turn the sauce the next day into a chili by adding chili seasoining. Very versatile!