plain tomatoes (as chunks and juice) only, nothing else unless i'm worried about acidity (which i'm not with these tomatoes). they turned out just fine.
we use tomato chunks for so many dishes we make that putting spices of any kind in before doesn't work well. sometimes our favorite meal is just tomatoes and macaroni. nothing else other than some butter after it's ready. my favorite way for this is when the pasta is still firm and it's just been heated all the way through so the butter melts.
the butter provides enough salt for my tastes.