loo, if you are pureeing your 6 in 1's, tomato magic, or 7/11's you might want to try the full red pizza sauce. Thats pretty much what it is, and the work is already done for you. The full red puree is also pretty much the same thing, but thicker. (I may have that backwards, but both are similar to a pureed 6 in 1 in different viscosities)!
also, you might also want to try a few more sources. That is a very high price for a case of stanislaus tomatoes. I don't think you should be paying more than about $25 a case, and many places around me sell for around $20. Don't be afraid to call vendors that say they don't do cash and carry and set up an account. Tell them the truth, you are a home pizza maker, but you do make lots of pizza and are willing to buy cases of tomatoes and 50lb bags of flour on a fairly regular basis. Most of the big vendors also have at least one mozzarella brand in their inventory that they break cases of. THere are always small deli's and places where pizza is not the main event, but is on the menu, that are not able to buy whole cases of cheese. Good luck!