Developing sauce

I am in the process of putting together my recipes…happy with my dough…looking for the right sauce. I’d like something with a little “zing” to it. Not spicy hot…I guess zesty might be the right word. I’m so far using a combo of pear tomatoes and tomato paste, both from Stanislaus. I’ve used garlic, oregano, basil, salt, grated parm, anchovie paste, basil, lemon juice, and red wine vinegar. Obviously not all at once. I’ve created some “GOOD” sauces, but haven’t yet found one that really stands out. What ingredients are out there that I have overlooked that I should try?
Many Thanks.


Chili Powder

Italian tomatoes. (San Marzano)

I don’t care for Stanislaus it’s way too acidic I would suggest either escalon or Italian tomatoes.

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