Craig several questions...
First, are you still utilizing italian tomatoes, and if so, what draws your preference to that instead of San Marzanos?
Secondly, how coarse would you describe your sauce? I goofed the other night and turned my tomatoes into puree in my vitamix. I also feel like I didn't season it correctly because the taste seemed a little too much like spaghetti sauce, but maybe its just the consistency of the sauce at that point that was throwing me off.