I'm now going to let you all in on the perfect pasta sauce method. Chunk up the tomatoes, opening up all the seed cavities. Bring to a boil and do so for 10 minutes at most. Let stand so water separates and it cools a bit. Place in a large colander placed over a large saucepan. Reduce only the water portion. As the water thickens, add your spices and continue to reduce till beyond runniness.
Put the pulp in the chinoise or conical food mill placed over a pot. With the wood pestle, mill the pulp from the seeds and skins. Re-unite the reduced water and the milled pulp and bring to a momentary boil. This process results in a basic sauce that is not runny, does not separate, yet retains a fresh and sparkly taste.
Other tips to a perfect tomato sauce:
Forget fresh onions and garlic. Add dried minced onions to the water portion before it is too thick. Use pure garlic powder added just before the water portion is totally thickened
Add a bit of sugar and a corresponding amount of red wine vinegar to round out the flavor and add an additional piquant element.
Bay leaves and Italian spices about covers it all