Well, it's not just tomatoes and cheese, it's tomato sauce and cheese.
I have to say, though, the more I get into making high quality pizza, the more I realize that in some cases, less is more. The crust is the most crucial part. But for authentic tasting sauce, try this:
* Get some canned whole peeled italian tomatoes (something like http://bit.ly/5kwRed).
* Open up the can, de-seed the tomatoes, and rinse thoroughly (discard the liquid, it's bitter).
* Either hand chop or use (of all things) a slap-chop to get them down to just bigger than "crushed" consistency.
-- There's really no substitution for the hand chopping - I've tried a dozen times in a food processor or blender, and it just gets too smooth, and too liquidy.
* add in about a teaspoon of sea salt and a tablespoon or so of chopped fresh oregeno, mix it up, let sit for a minute or two, then take it for a spin in a salad spinner (to get some of the liquid out).
* take this mix, don't cook it, but put it sparingly on a pizza crust, and add some basil leafs, cut roughly into forths or fifths, and then top with fresh mozzarella (http://bit.ly/70jKgg) and olive oil.
* Cook at the hottest setting your oven will do (500+) for 2-3 minutes, then set broiler on high for another minute.
Makes even bad crust ok. But anyway, after doing it a thousand ways, I still feel that less is more for sauce.
By the way, the best for me (by miles) is DiFara's on Avenue J in Brooklyn. Dom has owned that store for 40 years, since it was an italian neighborhood (it's now hasidic jewish). Lately his doctor told him he needs to cut back his hours for his health, so he only works Tuesday - Sunday, 10 hour shifts. This guy is a relic - the last of the real corner pizzerias. Go there, it's worth a trip to New York. (http://bit.ly/15LvkR).