If you have a blow torch, use that on the tomato skins instead, then use a paper towel to rub the skin off. Not that it matters for a sauce recipe, but it doesn’t cook the outer flesh like boiling does. Great for pico and other fresh tomato preparations.

Or use cherry tomatoes and the skins become less of a problem. To mass cut cherry tomatoes, put your tomatoes on a plate put another plate over them and run your knife through the seam.

Oh, a small pinch of red pepper when you’re cooking down your aromatics is a great way to add more depth to your sauce. Especially useful if you don’t have wine on hand.