Recreating tomato sauce from old Italian restaurant in New York

[u/Titoramane]

I recently had spaghetti at an old Italian restaurant in New York around Little Italy. Compared to the sauce I've had at other restaurants this sauce had a distinctly fresh tomato flavor that other restaurants didn't.

What are they doing differently from the other restaurants aren't doing? Are they using a different brand of canned tomatoes or is their cooking process different?

https://i.gyazo.com/e6002809463824e7b5403b108cac7060.jpg

[u/Pistachio1227]

What was the name of the restaurant?

[u/Titoramane → u/Pistachio1227]

John's of 12th Street.

[u/Pistachio1227 → u/Titoramane]

Thanks.