I have been making what is essentially this very same sauce for over 40 years. I have "modified" it sometimes, but, always return to the original recipe. Given to me by a great Italian chef who ran a restaurant here in Dallas back in the late 60’s. He was also a chef ( and survivor) on the ill fated, Andrea Doria.
I also use use "Escalon 6 in 1" tomatos when I can get them. All the Escalon tomato products are, the best. Those of you who live in the East are fortunate enough to have the "Tuttorosa" brand of tomatos to buy. They are fabulous but impossible to get West of the East coast. If I could get them easily I would buy only them. "Muir Glen" tomatos are also very good and available at all Wholefood’s stores.
But, getting back to that recipe from "shortchef", Sometimes, I will melt a few anchovies in with the garlic and hot flakes before adding the tomato product to the oil. 28 oz. cans are used.