Sclafani, 7/11s and Tomato Magic are all great tomatoes. The California tomatoes (7/11, tomato magic) are going to be a bit different, and, if you grew up eating NY style pizza, these will be a bit more familiar to you. The NJ tomatoes are sweeter and more robust, but the California tomatoes are a bit more acidic. The Sclafani's don't always need sugar, but the Californians almost always do.
Less is way more
Any ingredient you add to pizza sauce should be there to augment the (hopefully) great tasting tomato. Nothing should be used in quantities that stand out. Garlic is really great in sauce, but you never want to use enough garlic that it overshadows the tomato, and, since fresh garlic is so potent, this means an extremely small quantity. Fresh basil can get pretty potent as well, and if you're not careful, you'll have pesto. Pizza sauce is exponentially better with a tiny amount of fresh garlic and fresh basil, but if you push the quantities, sauce can easily get exponentially worse.
Sugar is generally a given, but be careful. Pizza sauce is a type of sweet and sour sauce. The magic all hinges on that perfect balance between sour and sweet. Too much sugar, and the brightness, the freshness, is gone, too little and the acidic punch of the tomatoes clashes with the rest of the pie. Adding sugar to tomatoes is probably going to be one of the most difficult things you do as a pizzeria owner. Being a natural product, no can of tomatoes will have the same level of sweetness as the next- so you're constantly going to have to taste and tweak to maintain a consistent flavor
It looks like you're using fresh basil now. Great. Never be tempted to use dried. Certain herbs change dramatically when dried (such as ginger). Drying completely ruins the taste of basil.
I can't speak for any areas outside of NY, but if you value your life, don't mess with a New Jerseyan's pizza sauce. If you peruse through these pages, you're going to find a lot of wacky additions. Don't go there. If it's not part of this discussion, it doesn't belong on NY style pizza.
I see you omitted oregano on your test batch. If you're sprinkling oregano on the pie, that's fine to omit it from the sauce, but if you're not, there's no more critical ingredient to sauce than oregano. Like garlic and basil, though, oregano packs a punch, making it incredibly easy to overdo, so keep the quantities minimal.
Other than tomatoes, salt and sugar, if in doubt about a quantity, just omit the ingredient. It's better to use none than too much. Some of the best pizzerias in history have based their success on great tomatoes with a little sugar and salt. While I think it's possible to take a great tomato and make it even better, it takes an incredibly cautious hand.