I am hoping that someone can offer some advice on the product mentioned. You see, I picked it up just to see what it was. Of course, I open the can and find..... thick thick thick tomato paste, devoid of any real hint of tomotoes! Sure, it's invitingly red, and looks great, but it's nothing I would use on a pizza in present form!
My usual way of making a sauce is to start lighter and reduce, so starting with something so heavy is new to me. Perhaps you have met this product previously and managed to prevail. If so, I sure would like to hear your suggestions! Just what does one do with this sort of tomato paste concoction to make a decent pizza sauce out of it? Please.... don't say "Just add water". The stuff just has no character.
I will be every so grateful for good advice!