How do I impart the flavor of mint to a tomato sauce? I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh basil or oregano is enough to give marinara a strong herb flavor. I dumped a LOT of both dry and fresh (it had strong smell) mint leaves into my marinara and it only gave a very weak mint flavor.

What am I missing here?
The aroma and flavor of mint is destroyed very rapidly by heat.  If you want a big mint impact, I would eliminate the dried (dried herbs can be good, but are a completely different flavor profile from fresh) and add a lot of fresh mint immediately before serving.