I just received 3 cans that I ordered direct through Escalon. They are good but are very strong and have a bright tomato flavor. I'm gonna have to get used to them. Not that this is a bad thing at all, I'm just not used to quality tomatoes, and this is the first time I've had tomatoes NOT packed in citric acid. They are like nothing I've tasted before. So I'm still deciding if I like them all that much. They are almost too pastey for my preferences. What should I add if I wanted to thin them out, just a little water?
I added about a tablespoon oregano, some fresh basil, pinch of marjoram, pinch of sugar, pinch of salt. I'll try it out on a pizza tonight or tomorrow, depending if my dough is ready. We'll see how it cooks on the pizzas.