I've seen a variety of sources (e.g. Rao's cookbook) that specifically recommend San Marzano tomatoes for sauces. I have some questions:
1) Have you tried them? Does it make a difference?
2) Where to find them around here (I assume only canned are available)?
3) What to use if I can't find them - other canned vs. fresh plum tomatoes?
4) or just cheat completely and use Rao's bottled sauces?