I don't always use SM tomatoes to sauce, but when I do I usually just pulse it a bit with an immersion blender and then add a pinch of salt. I notice its a tad on the thin side after doing this due to the natural water content. I remember a few years ago reading how Varasano used to strain a bit of this water out as he felt it might have a tinny "can" taste, but I don't recall him doing it because it was too thin.
If I was baking at 800-900, I wouldn't think twice as it would evaporate quickly, but at 550 couldn't the extra water content be affecting the crust adversely? i.e.. too wet/gummy?
BTW - I use Solania SM tomatoes and, in the past, have strained and not strained. When stained through a tight screen a few times I think it does help a little, but curious if others have thoughts on this. I hate to waste that juice if its no big deal.
(Also thinking about getting a food mill also for the seeds because I know they aren't adding anything except perhaps bitterness)