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Start by sauteeing some onions in olive oil, with tomato paste if you have it. When they start to get translucent add some diced garlic and cook for a minute. You could also have some celery and carrots in the initial sauté with the onions.
At this point you can put in the tomatoes, and cook a bit then mash them up, with some water if they’re not that juicy. Some people like to peel the tomatoes… That means put them in a pan of boiling water after scoring them on a few sides, and then taking them out after a minute or two and removing the peels, then putting them into the sauce. I don’t do this. I just remove the peels after the sauce has been cooking for a while.
Add some salt. I find them my sauce tastes a lot better if I add a quarter cup or so of red wine such as Merlot or Cabernet Sauvignon. If you don’t have that, some red wine vinegar helps to stoke the acidity. Sometimes I throw in some onion chunks, some mushrooms, and you should at some point probably add some herbs like garlic and basil.
Some recipes say to simmer for a really short time like 20 or 30 minutes. I prefer doing it for quite a while, like a few hours, which deepens the flavor and caramelizes the tomatoes for sweetness. One thing that I found I like is to cook it on the range in a Dutch oven for half an hour, and then put it in the oven at about 325 for a couple hours. That makes a really thick sauce. Just be sure if you do it on the range top to stir it often.
This a great start and I’d just throw in, if you’re the parent of a small picky eater or just want to get more veggies in your life. I like to grate in all sorts of other veggies like broccoli, zucchini, spinach, carrots, just go nuts, because tomatoes have such a strong flavour your blander veggies go right in and if you grate it fine enough just dissolve so kids done see or taste them but all the good stuff still gets in.
Do not trust this though, if the kids are neurodivergent. If the picky eating is because of sensory issues, they might still notice, so be very careful with the amounts and types of vegetables. If they notice you are trying to trick them into eating something, that might damage their trust very deeply, and that causes all sorts of issues in long term. And they might refuse to eat the type of sauce again (or even all sauces you make), even if it does not have the veggies added.
That depends what you're cooking, I guess. I end up making lasagna or manicotti, and that could include any number of vegetables etc. If it will be served on plain noodles, adding veggies to the sauce itself sounds like a good idea.
Unless you follow the advice of cooking the sauce for a couple of hours, after which all that will be left of the veggies will be basically fiber.
To be fair, when cooking a sauce (or stew, soup etc.), some of the nutrients will enter the sauce (vs. cooking water that will later be thrown away), but preserving nutrients / vitamins etc. while cooking still means reducing heat / cooking time.
Please don't cook vegetables to oblivion and assume this will fulfill your kids nutritional needs. Not talking about you in particular, just making sure here.