I think tomato sauce is one of those things that just, whatever you do, it's probably going to be okay. David and I use canned tomatoes when we make ours, but I have made it before from fresh tomatoes, I just chopped them up.

Cans of tomato paste, chopped up tomatoes, seasonings, onions and yellow peppers, red wine, cook slow in a big pot for a long time.
I like my sauce good and chunky, though.

To make it smooth I'd puree it once it'd cooked down with a hand blender thing and thicken it with a little cornstarch.

Though baking the tomatoes first sounds awful tasty...