I make a fair amount of pasta sauce, and I always use canned tomatoes to avoid needing to blanch and peel them. My usual recipe is a vodka cream sauce, and it takes maybe 30 minutes to make. If I start boiling water for pasta at the same time I begin prep it works out well. Anyways, my general observation with sauces red that contain dairy is that they appear lighter when they are cold. I really recommend trying vodka sauce because it is easy, tastes good, and there is fire involved (optional). Here's my recipe, but I don't really measure things for sauces because I zero in on amounts by tasting it.
Mince a couple shallots, a small white onion, and four or so cloves of garlic. Begin heating tomatoes (1 28 oz can crushed tomatoes, 1 28 oz can puree tomatoes) in a pot. Brown the shallots and onion in a pan with olive oil on medium high heat, stirring infrequently. Add about 2/3 of the garlic after a few minutes and some red pepper flakes. Add the remainder of the garlic to the tomatoes. Get heavy cream out of the refrigerator (you will want it close at hand). When the shallots, etc. are adequately browned, add about 2/3 cup of vodka and toss, which will light it on fire. Reduce heat to low, and extinguish the fire with heavy cream. Add chopped oregano and thyme to the cream/shallot mixture and simmer for a few minutes, then add to the tomatoes sauce. Stir in grated pecorino, and a tablespoon or two of lemon juice. If you are tossing pasta with the sauce (the texture works well with rigatoni or gnocchi), you can add some cubed smoked mozzarella at the end and top with basil chiffonade.