IMO you best bet is a simple sauce with good tomatoes. Bianco Dinapoli, Sclafani (from NJ not Italy), Jersey Fresh, and anything from Stanislaus are good choices. From there just mix in salt and a minced clove of garlic (per 28oz can) and whatever else you like (olive oil, basil, oregano). Don't cook it. Its better to mix it and let it sit for a few days in the fridge.