Let me know how you want me to go about the tests without heating the sauce. Do you think the sauce really needs to be heated?
When I said to first cook it down a bit, I was just trying to be consistent with my recipe that used 28 oz of canned tomatoes cooked down about 25% and then adding about 5 ts of vinegar.
For you, just keep it simple. I don't think it will matter all that much whether you heat it.
1.) Measure out 3 ounces of raw canned tomato, mash it up to make a sauce and measure PH.
Taste it too.
2.) Add 1/2 ts of vinegar (white vinegar is fine), mix it well and measure PH. Taste it too.
3.) Add 1/2 ts of Honey, mix it well and measure PH. Taste it too.
The tasting is just a guide to let you know how much different the sauce tastes in acidity and
as a comparison to the PH tests.
You will now have a small amount of sauce to try on some English muffin pizzas or on some sliced Italian bread pizza cooked in the toaster oven. You will also need to add some salt to taste and perhaps some basil too.
I found that pizza sauce that is more on the acidic side does not taste that great alone, but when combined with the cheese & dough and other toppings it's just right. My favorite pizza sauce has that acidic taste that makes you crave a Coke to go along with it. Perhaps that's why so many pizza shops make their sauce more on the acidic side. In any case, that's what I've become accustomed to and it's my target sauce.