I've never liked sauce made from fresh tomatoes, but I did something a little different, and it came out pretty good. Rather than peeling and lightly cooking the sauce, I "pseudo-canned" it. Basically, I canned the tomatoes but I didn't use the pressure canner and proper technique. Since I was going to use them the same day, it's not an issue. I peeled the tomatoes (quick dunk in boiling water), filled the extra space with some fresh puree (no skins in that either), added a pinch of salt and a basil leaf, then put the jar in a pot of boiling water for 20 minutes. After it cooled, I made sauce as I normally would though I did need to add a bit of lemon juice to get the acidity up some, and I also strained out some water to get the viscosity right.
My tomatoes definitely have a bit different flavor than Cento Italian or SM's but it was surprisingly good. On the pies, if I didn't tell you, I'm not sure you would notice.