Best Tomato Sauce Ever

Can't stop thinking about the spaghetti al pomodoro I made last night.  It was, hands down, the best tomato sauce I've ever made.

It began at The Center for Discovery in Hurleyville, New York, where Cesare Casella picked a few ripe tomatoes for me.

These are the tomatoes.  You can see that they have a distinctive shape; what you can't see is that they're not only extremely meaty, sweet and flavorful, but also that they don't have very many seeds - a great boon when you're making sauce.

You can buy the seeds for these extraordinary tomatoes from Hudson Valley Seed Co.

As for the recipe?  I used Scott Conant's recipe, which was published in the New York Times a few years ago.  You can find it here.  And if that doesn't work for you, here's another place to access the recipe: Serious Eats.