My standard sauce is to crush a whole can of "italian tomatoes" (we're not spoiled for choice in New Zealand), uncooked, with no additives - so that's my reference point.
To get the sauce pictured above, I simply blanched and skinned the tomatoes, crushed them roughly by hand and finished with an immersion blender for a few seconds, and then left to sit for 3-4 hours.
The result I'd say was "refreshingly different".
Texture-wise the sauce was nearly gelatinous, with a lot less water content, but it was still perfectly good for spreading on a pizza with no fuss.
In terms of flavour, it was a whole new sensation really. I would say this sauce was much less sweet, but just as rich and much more 'tomatoy', very flavoursome and more "real" for lack of another word. It does make for a very different balance of flavours on the pizza, both my wife and I noticed that the pizza tasted "smokey" compared with my usual tinned-tomato based sauce - and I think the smokiness was a result of how different the basil, cheese, oil and crust tasted in relation to the fresh tomato. It also had a pleasing freshness, bordering on rawness that was great - tinned tomatoes don't do this at all.
In honesty I wouldn't say that the fresh tomatoes produced a "superior" sauce, but it was so different and good that I'm glad I tried.