Using two varieties of tomatoes adds a layered flavour to the sauce. However since the acidity and bitterness of the varieties are different, they need to be treated differently. The larger regular tomatoes are more acidic and bitter, and we need to remove the skins as well as the seeds to maximise sweetness. The cherry tomatoes are inherently sweeter and we can even use them whole.
For this recipe, I used crushed pepper from a blend made up of black, white, green, and pink peppercorns. You can very well just use black pepper or make your custom blend at home!