At this point you'll have a sauce that is sweet, tomatoey, and fresh tasting. I also like to add a bit of ganji dante oregano, and some fresh basil as well. This is my typical NP sauce.
Great post Jackie!
I would like to add, at this point in your recipe, I believe that each person must sharpen their skills and ability to taste and adjust certain ingredients as necessary to compensate for natural variations in acidity and sweetness of the tomatoes. For example, my target taste for pizza sauce is more to the acidic side with just a touch of sweetness. So I'd begin by adding a 1/2 teaspoon of vinegar, taste it, and then add more vinegar per taste, and then my sweetener slowly in very small amounts to take just a bit of the edge off of that acidic taste.
The point I'm trying to make is that it's very difficult to impossible to come up with a precise fresh tomato pizza sauce recipe due to the variations in acidity & sweetness of the tomatoes. The salt, oregano, and basil can probably be precise, but the amounts of sweetener and/or vinegar need to be adjusted by taste.
The same applies to canned tomato pizza sauce recipes too, but perhaps to a lesser degree if the quality control is held very tight to produce a tomato product with consistent amounts of acidity and sweetness.
This raises a few new questions...
Is it possible to use a garden PH meter to measure the acidity of a pizza sauce?
If so, would adding sugar change the PH level?
Is there any way to use a meter or other scientific means to measure the sweetness of a sauce?