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The recipe Charlatan posted sounds about right to me. Here's the one I use, from <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22502,00.html">Mario Batali</a> - Except that I run it through the blender when it's about done because the chunky tomato effect isn't the best for pizza.
If you don't like the seeds, or think they're contributing to an 'off' flavor, cut the top off each tomato to expose the 'channels' inside, where the seeds are. Then, while holding the 'to over a sieve, run your finger through each of the 'channels' to skoosh out the seeds and the surrounding juice. The sieve should catch the seeds, and you can save the juice in a bowl placed under the sieve.
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