The spice amounts look pretty good on that sauce. I would omit the oil and not cook the sauce. It needs cut by at least maybe 50% with water.
I have to say, I've been happiest with 6-in1 all-purpose ground tomatoes in heavy puree, straight out of the can. But for a more traditional - and simple - sauce that I also use sometimes, you can't go wrong with Jim Lahey's basic tomato sauce in his book, My Pizza
1 28 oz. can peeled Italian plum tomatoes
20 g (about 2 tbsp) extra-virgin olive oil
2 g (1/4 tsp) fine sea salt
I just take the tomatoes out of the can (but don't discard the juice in which the tomatoes were packed; you might want to add some back in, depending on the final consistency you want), squish 'em in my hands in a bowl, add the other ingredients and stir.
Also, one thing I learned: the brand of tomato makes a big
difference. I had been using San Marzano tomatoes, even buying DOP San Marzano tomatoes from an Italian specialties store. Then I read a review, in some cooking magazine, comparing whole canned tomatoes. Muir Glen came in first, followed by Hunt's (and Hunt's came in first for diced tomatoes). Muir Glen seems a bit pricey, while 28 oz. Hunt's is often on sale here in NYC for 99 cents/can, so I tried Hunts, found it to be much
better and now it's the only brand I'll use.
In a separate survey, Hunt's also took first place in ketchup... :^)