There is quite a bit of celery in this recipe, perhaps that 'makes' it together with oregano etc. Unfortunately the composition of tomato juice and concentrate can be so different, the result might still be variable.
Did you make the juice from your own tomatoes? Unfortunately my own dried oregano this year smells like hay rather than authentic Italian (no idea what happened there), but I love celery as part of a tomato sauce. We eat the stalks and use the leaves for cooking, also goes well in soups.
I don't know why but tomato sauce always tastes better 'second time round' Reheated after a day in the fridge or after a stay in the freezer, its flavour is soooo good. I wonder whether reheating just concentrates flavours by evaporating more moisture?