The difference between the tomato sauce which is home-made and the one which is store-bought is definitely uncountable.
What is Tomato sauce seasoning
If you can get your hands on some fresh tomatoes while they're in season, I highly recommend using them in this sauce. However, canned tomatoes are preferable for making homemade tomato sauce since they retain more of their taste than the flavorless grocery store tomatoes that may be your only other alternative. Keep in mind that the simmering time may increase if you use fresh tomatoes. 
Tomato sauce seasoning specifications
For a sauce that is both tasty and rich, plum tomatoes are the best choice. Amish Paste, Juliet, Roma, and San Marzano are some of my personal faves. Plum tomatoes, which are also known as paste tomatoes due to their meaty texture and thick wall structure, contain a very low percentage of water overall. You are free to use whichever sort of tomato you like, but keep in mind that it may take longer for the excess water to evaporate if you do. 
Tomato sauce seasoning + How to prepare
When preparing tomatoes for canning, several recipes require the seeds and peels to be removed before the tomatoes can be processed. There is not a single tried-and-true recipe for canning that includes the skins at this time. Peels can harbor bacteria and lend an unwelcome texture to the sauce; remove them before serving. When processed in a canner that uses a water bath, the peels and seeds may increase the sauce's density, which prevents the heat from adequately permeating the sauce during the canning process. 
Tomato sauce seasoning interesting tips to know
When preparing tomatoes for canning, several recipes require the seeds and peels to be removed before the tomatoes can be processed. There is not a single tried-and-true recipe for canning that includes the skins at this time. Peels can harbor bacteria and lend an unwelcome texture to the sauce; remove them before serving. When processed in a canner that uses a water bath, the peels and seeds may increase the sauce's density, which prevents the heat from adequately permeating the sauce during the canning process. read more: