Tom, the link I posted goes into tremendous detail regarding my thoughts on both the sauce and the book. The Cliff notes– I'm not a fan of either. Reinhart is a talented writer, but American Pie is riddled with so much misinformation that it should be avoided like the plague.
I don't post my sauce recipe because I don't really believe in the concept of sauce recipes. If you start off with a good tomato, you really shouldn't need much more than that. Salt, and, if the tomato is tart, it might need a little sugar. Garlic, oregano and basil (fresh, never dried) are nice, but only in very small quantities– nothing that would ever detract from the taste of the tomato. Besides sticking to small amounts, these optional ingredients have very distinctive flavors, and can easily be adjusted to taste. In addition, these additions should be tailored to the specific tomato. An approach that works for one brand of tomatoes most likely won't work for another brand.