You bet I salt my tomatoes. The amount depends on the batch of tomatoes on hand. Everytime I make Pizza Raquel I taste test small spoonfulls until the proper flavor level is reached. I do not use any other spices though - just crushed tomatoes. Skip over to the Pizza Raquel thread and read about the breakthrough I found with a traditional NYC plain (cheese) pizza. It was made according to Evelyne Slomon's account of the original Lombardi formula.
It was stupendous. The sequence and combination of ingredients and spices produced a wonderfully bright flavor profile. My lower lip was still tingling the next day or two from the combination of fresh Ugly Ripes, fresh essence, fresh Sicilian oregano, and EVOO. It bit just like Jaws. Big and bold.