i have been experimenting with sauces for about 5 years now, probably 4 times a month. i have recently come upon the only sauce i will use from now on (for pizza). this method has been posted on the board before, many many times, but it just seemed too simple. here it goes:
-remove the seeds and jelly from inside all of the tomatoes
- rip tomatoes up and place in food processor
-add a bit of sea salt, a couple basil leaves, and a couple passes of good olive oil (my current favorite, with a bullet, is frantoia evoo)
-process to desired consistency
the result is a sauce with a wonderful texture and consistency, robust tomato-y taste, just all around great. also, by not boiling it away for a couple hours you might be retaining some of the nutriative values in the tomatoes. who knows.
now this method yields far less sauce than other methods, but the dividends are in the taste.