Before he died, my Italian father-in-law made sauce from his own tomatoes every year - it was a huge family production, and everyone went home with a dozen or more big jars to last the year.
We don’t have that anymore, and I’ve been wanting to try one on the stove with canned tomatoes. Thanks!
I find that San Marzano pealed whole tomatoes are best, and it makes a big difference what brand you use. So far as I’ve found, Wegman’s brand 96 oz. San Marzano are the best (and cheapest) with the 96 oz. can from Cento being almost as good.