Let me get something straight right off the bat here: I'm not sure there's such a thing as "the best" tomato sauce. Whoa, whoa, whoa, I can hear you saying already. First this guy has the nerve to claim he makes the best tomato sauce, and then before he gets even two inches deep into his explanation of why it's the best tomato sauce, he's already back-pedaling. What gives?
I'll tell you what gives. I grew up in Carroll Gardens, Brooklyn, I currently work in Little Italy, and I have spent a lot of time in big-Italy itself, so I know how much pride people have in their tomato sauce. I also know how many different ways there are to make it, and how many different ways there are to use it.
What I will tell you is that I've spent a lot of time researching, contemplating, and cooking tomato sauce using fresh summer tomatoes, and I have some observations I'd like to share that, taken together, make for what I think is one damned fine tomato sauce. Is it the best? I don't know, but I can say it's the best I've ever made, and I've made my fair share.