i agree about the basil - though i find that cooking it doesn;t so much dull its taste but rather changes the taste. It's a taste I don't like, same for parsley, and i like them both chopped on top, not even heated.
I agree, sometimes i like a chunky sauce, but i usually do that by making a mirepoix (or, hey, pasta sauce is italian) a soffritto, which is sauteed slowly in oil or butter, and then add the chunks of tomato. But the pureeing-at-the-end method allows you to just use the whole tomato, peel, seeds and all, which some people don't like (I do, but a lot don't). It's a great fresh summer sauce, which I learned in tuscany from my relatives, but they called it "pummarola" - which is clearly a neapolitain word - maybe the tuscan interpretation of a neapolitain sauce? whatever, it's wonderful.
I also like a sauce with lots of onion and black pepper sauteed in butter, then fresh tomatoes added. oh, yeah, and i can think of plenty of others, there's a kind of bumpy flattish ridged tomato, a little tart even when ripe, which makes a great sauce with garlic and oil - you slice them in half horizontally, fry the garlic slowly in oil ina frying pan, then lay them in next to each other, three minutes on each side. Yum. They're called casalino tomatoes. Don't know if you can find them there. Tried to find a photo of them on google but couldn;t, but discovered they're also called spagnoletto, and are also very much roman, so probably you can't even find them outside rome in other parts of italy. Oh well.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"