I can't really take full credit for the recipe, as it evolved from Cooking Light's Ultimate Quick-and-Easy Pasta Sauce. I've never made it exactly as written, though, and through the years have tweaked and fiddled in various ways.
For the sugar I use a packet of stevia; I do like the contrast of the sweet with the tang of the balsamic vinegar, but you could always omit sweetener altogether. I feel the sauce is always better with fresh basil, but I didn't have any on hand so had to resort to dried. I always skip the parsley and usually add a sprinkling of crushed red pepper flakes to my portion.
Tonight I also made it heartier by cooking some sun-dried tomato chicken sausage in with the sauce. The chunks of sausage combined with the diced tomatoes made it very hearty, almost more like a ragu or stew than traditional pasta sauce. For my purposes, that was perfect!
While the kids noshed on their pasta I enjoyed some zucchini noodles. I think I have finally perfected my technique to make them nice and tender. After slicing the zucchini thinly (remind me I need a new mandolin!) I boiled it for one quick minute, then sauteed it in a smidge of olive oil, seasoning it with salt and pepper.
I don't think zucchini "noodles" are truly a substitute for the real thing, but they are a delicious alternative.