I love the way he develops the 7 hour sauce and the ingredients he adds BUT I take issue with his assessment that canned tomatoes are the best source of tomato (they are however easier and turn out great).

Every kroger I ever been in has Roma tomatoes at 99 cents per pound and they turn out great. To use you want to blanch and peel:

Bring a large pot of water to a boil. Add tomatoes until surface is full. Boil for approximately 1 (maybe 2) minutes until a couple tomatoes skin "rips". Remove tomatoes with slotted spoon, place in colander and Breifly run under cool water. Continue in batches until all tomatoes are done.

To peel, start at a rip in the skin and simply pull away from there. If there is no rip a pairing knife can easily make one.

From here you can continue as normal. I typically use a potato masher instead of hands but it's the same idea.

Notes on predicted cooking differences:

1) Don't be scared to add a little water at the beginning. Most cans of tomato have extra liquid that you add to the pot (and that liquid has a bad taste to me) to Make sure you can simmer for 7 hours you will likely need to add about that much water.

2.) To get fresh and chunky at the end you may wish to add fresh tomatoes 20-30 minutes earlier than the recipe adds canned tomatoes. They just take longer to soften to the right consistency.