My normal pizza sauce is something like the following:
- 1 can basic / store brand pizza sauce (~200 mL)
- 1 can basic / store brand tomato paste (~150 mL)
- ~2 tsp. oregano, 1/2 tsp basil
- ~2 tsp olive oil
- crushed red pepper to taste (unfortunately to my wife's taste, I would use more :-P)
I'm looking to improve my sauce and I notice that a lot of people use something called "6 in 1" tomatoes which I've never seen in Canada. What should I look for as an alternative? I'm not even sure what "ground tomatoes" means.
Here is a sample of products that I can probably find in my area: http://www.unico.ca/listproducts.php?id=4
Do I want to use perhaps the "Premium San Marzano Type Tomatoes" (notice it does packed in puree in script on the can) or perhaps the "Premium Diced Tomatoes/Puree"?
Do people usually cook their 6 in 1 based sauce lightly ahead of time, or use it directly? Any other suggestions for improvements based on my above usual recipe?
Also technique, I usually spoon it on but perhaps for NY-style pies I should be using a pastry brush?
Thanks very much, and sorry if this has been answered previously.