Because I look for shortcuts, I skip the whole peeling and de-seeding of fresh tomatoes and go straight for the canned kind. I always look for San Marzano tomatoes. They are a little pricier because they are imported from Italy. These have been grown in volcanic soil in the shadow of Mt. Vesuvius. Aside from sounding cool, the volcanic soil gives them a sweeter taste and they are generally less acidic than other canned tomatoes.