Serious Eats recently posted a recipe from Scott Conant of Scarpetta in NYC. Though I used to live literally right next door to it, I have never eaten at Scarpetta, but have heard good things. He pops up on Top Chef a lot, which means he's gotta be somewhat big news. He shared his recipe for Spaghetti with Tomato and Basil and it is one of the best, not to mention easiest, recipes for homemade tomato sauce I have found. I highly recommend giving it a try. The photos on Serious Eats are a lot more appetizing than mine, so maybe you should hop over there and check out what their professional photographers mustered up.
Full disclosure, the first time I made this sauce it was way too salty and not very good, but it wasn't the recipe or sauce's fault. It was me and my salt tooth. I over salted my pasta water, thus the "it's so salty My Roommate won't even have a second bowl even though he ALWAYS has at least a second bowl" first try. So, you know...don't do what I did. Despite the salt, you could tell the sauce was good! I swear! The second try proved me right and it was wonderful. I'm even tempted to make a third batch this week. It is such a simple sauce and if you don't have fresh tomatoes, don't be ashamed to use canned. That's what I did and it tasted great. Again, butter makes a secret appearance at the end, just like Martha's Wonderful Chicken Noodle Soup. People like to say that everything is better with bacon, but if I had to pick my poison, it'd be butter all the way. Team Paula Deen!