I'm not blessed with my geographical location and most of the time I have to get by with whatever I have. Today I found a hotel/restaurant food supplier, so they're supposedly supplying imported high end products. Unfortunately no flour and no fresh mozzarella
but I found escalon and stanislaus and damn it, both were heavily seasoned ones. One was a marinara sauce and the other one also contained lots of other stuff like onions, garlic and olive oil. It seems no one wants pure simple tomatoes. Anyways the best choice I found was the Bell'Orto Pizza Sauce as it only contains basil. Picture attached.
When I opened it today, it turns out to be very thick. It's paste actually and very dark red color. If anyone used it or something similar, any recommendation on how much water I should mix with it?