Hmmm, where is the garlic? What about herbs like basil? I suppose commercially canned tomatoes have enough salt in them and I suspect the butter would to. But I like my tomato sauce with a lot more gusto than that recipe. I make my own from tomatoes I grow myself. I chop and leave the onions in it (rather than removing it) and I add lots and lots of garlic (from the local garlic farm) along with peppers (bell or Italian frying and usually throw in a hot one too) also from my own garden or the farm stand if I don't have enough. I saute the peppers onions and garlic in some olive oil then put in the tomatoes and let it cook all day. Lots of fresh basil (also from my garden) and a bay leaf along with salt and pepper. I too will rarely buy commercial jarred sauce because I am spoiled on my own. I cook it one day and can it the next. So far this year I have done over 40 quarts.