teeming masses: flavoring tomatoes?

[anotheranon]

geekchick's posting about a new spice shop opening up nearby reminded me:

A week or so ago I got bored of the usual and tried this chicken Makhani. Smelled great in the pan, was warm but flavorless on the tongue. Salt helped, but not much. All of which is a damn pity because I love tomato sauces when prepared well but have never been able to mix one myself that doesn't resemble wallpaper paste.

If anyone has any recommendations of how to make tomato sauce (be it Indian, Italian or other) more tomatoey ("tomato++"?) I'd love to hear it.