In the winter, when good, ripe tomatoes are not available, use canned, or slice and roast the pale available tomatoes to make them more flavorful. Instead of sugar, I like to sweeten the sauce with currents.
Beyond pasta, the sauce can be used on flat, breads complemented with crumbled feta or any other cheese. It is the basis for the vegetarian mousaka, and also for the stuffing for papoutsakia (eggplant slippers), with the addition of chopped, sauteed bell peppers and feta, graviera or any other cheese, with or without walnuts, or other nuts.
Yields about 3 cups sauce, enough for 1 pound pasta