you hate beefsteak tomatoes. they’re grown to be large and red, to survive transport well, and to look good on grocery store shelves. if your job is to sell tomatoes that you’re not actually gonna eat, they’re perfect. If, however, you intend to eat tomatoes it’s hard to do worse than a beefsteak. Mealy, flavorless, hard to cut, generally difficult.
What you want are plum, roma or campari tomatoes. The smaller dudes, and roast them a little bit before you use them if you can. We just started growing san marzanos instead of beefsteak varietals and the difference is night and day. Switching to them, I can finally taste the essential flavor elements of a good marinara sauce.