It depends what you’re going for. There are a lot of classic long simmered tomato sauces, they are a different thing than fast cooked ones though. Long cooked ones tend to be more mellow and complex, but lose some of the acidic zing, adding a bit of vinegar or wine at the end can bring that back though.

Just don’t make them in a cast iron, not only will the strip the seasoning, they will also absorb some iron, great if you have an iron deficiency, but it can make the sauce taste a bit metal-y.