Fresh tomatoes for home-made pizzas, is it worth it? I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars.  I already made a try a few months ago and it was a disaster, way too watery, but this time I planned on either draining tomatoes or removing seeds and gel/pulp before cooking them.

However now I'm starting to wonder if it's worth wasting my time again.  Indeed reading more on the web it seems that canned tomatoes are much more suitable for a tasty pizza sauce than fresh tomatoes.  Add to that that I'm not sure how mature the tomatoes are and should be and that in any case I'm not going to keep the fire below the pan for 5 hours or more, and the following question seriously pops up : is it really worth my time ?

Keep in mind that we're talking of home-made pizzas, I don't own a wood-fired oven myself, mine goes only up to 250 °C, so arguments for professional pizzas baked in 2 minutes may not apply.
No, it's not worth the bother. Get a few cans of crushed tomatoes and simmer them slowly with whole garlic cloves and some chopped onion for a few hours until it's thickened (but not like paste). Season and you're good to go.