Auralnauts, tomato paste and vinegar have absolutely no place in NY style pizza. Also, from our previous discussion, you don't want to boil tomatoes- you only want to par-boil them- that is, plunge them into boiling water just long enough to loosen the skins- and no longer. Also, from our previous discussion, you should never blend tomatoes. At least, not with a regular blender. A hand blender can work, but only if you use it very judiciously and maintain a coarse texture.
There's two things going on with the tomatoes in pizza sauce. First, a fresh tomato has a host of compounds that provide flavor, compounds that are lost when you cook it. Cooking it creates other flavor notes and intensifies sweetness, and those flavors are great on pasta, but they have no place on pizza. You want to guard the fresh, very fragile flavor notes of a fresh tomato with your life by exposing it to as little heat as possible before putting it on the pizza. Because paste has been cooked as long as it has, it's the exact opposite of what you want on pizza. Paste is perfect for pasta, but the worst thing you can use for pizza.
The second thing occurring is that a tomato, like most vegetables, is comprised of cells that contain water. If you break up too many of these cells, such as by blending, the water leaks out and you end up with a water-y sauce. The goal should be a coarse consistency. The best way to achieve this is with a food mill. If you do have a tomato with so much water that, even when coarsely processed, it leaks a lot of water, you can put it in a sieve lined with cheesecloth and let some of the water-y juice drip out. Cheesecloth should really be a last resort, though, and shouldn't be required with a good tomato.
Your sauce is only as good as your tomato. Plum tomatoes are nice, but not absolutely necessary. What is necessary, though, is having a tomato that is ripe and flavorful. Any tomato you use for sauce you should be able to slice, sprinkle with some salt and pepper and enjoy immensely on it's own. The sauce making process cannot make a bad tomato better.