I'll probably stick with the Cento Italian for NP - mainly because of the skin thing, but as far as crushed tomatoes go, the Sclafani are the best I've tasted.
It's funny, I'm really sensitive to the texture of tomato skin, and avoided crushed tomatoes for the longest time because of it. I can't taste any skin whatsoever in the Sclafanis.
If the skin bothers you but you like the taste, you can always food mill them. Food milling is majorly labor intensive, but, considering all the prep you do, I think your middle name is 'labor intensive.' Compare to the copious other amount of prep you typically perform, tomato milling should be a drop in the bucket.