Jeff, I just re visited your site for the first time in a while. It is fun seeing the new info on there after you having another year to develop, and also to see some of the influence of this site. I wanted to make a few comments.
You mentioned that buffalo mozzarella is not as fresh during the summer months. What I have found (as an avid consumer of buffalo mozzarella) is that the cheese is just as fresh during the summer, but the quality of the cheese goes down at the source. I have picked my own cheese out of a palate cooler and have seen first hand how this stuff is packed for shipment to the US. Trust me, it is packed properly and the cheese doesn't cool during the summer months. I know there might be more chance for it to warm up on the way to the grocery store, but I am not convinced that this is the problem. I can tell how fresh the cheese is by the firmess, and the quality of the packing water. Even batches that are only a few days old and have been stored properly just don't have the flavor that the cheese does at other times of the year. I was hoping Marco would chime in with his opinion, but from what I have tasted I am going to consider this a fact. It only makes sense that these cows are eating different things at different times of the year, and this must effect the final flavor and melting characteristics. Now what surprises me is that summer is not the best time for the cheese.
I wanted to point out that I find that reducing uglyripe tomatoes after the blanching is essential for the best flavored sauce. It is best done slowly in the oven (as pizzagirl has pointed out), and if done properly can actually end up making a sauce that is better than the best canned. It is surprising to me, though, that it is not that much better. You would think it would be a huge difference, but it is not in my opinion. I often blend the uglyripes with a good canned tomato and those might be my favorite sauces, so you are definitely on the right track.
If you do use the oven reducing technique that is also a great time to make caramelized onions and roasted garlic.
Also, I tried your tomato washing technique a few months ago and have never turned back. You are a genius you Rubik's cube solving freakazoid.