I found a sauce recipe that i really like and plan to use it again in the future. It from Peter Reinhart's book "American pie". I thought it tasted GREAT!!!!!!!!! The only thing that i will do different is not to used as much of the tomato juice that is in the can as i did. Next time just use the plum tomatoes, crush them, and use what juice the crushed tomatoes provide.. I only scooped up the juice because the Stanislaus, Alta Cucina Pear Tomatoes are in a juice with some Basil leaves. However, it made the pizza a little watery, so i had to use a paper towel to get off some of the water before cooking it.
Here is the recipe from his book.
Makes Enough for 4 to 6 Pizzas
1 can (28 ounces) crushed or ground tomatoes (see comments above)
1 teaspoon salt (or to taste, start with ½ teaspoon and then adjust as needed)
1/4 teaspoon coarsely ground black pepper
1 teaspoon dried basil (optional) (or 2 tablespoons minced fresh basil)
1 teaspoon dried oregano (optional) (or 1 tablespoon minced fresh oregano)
1 tablespoon granulated garlic powder (sandy, not the fine powder)
(or 5 cloves of fresh garlic, minced or crushed)
1 to 2 tablespoons red wine vinegar, balsamic vinegar, or lemon juice, or a combination of both (optional--some brands are more acidic than others, but I find that most benefit from at least 1 tablespoon)
Stir all the ingredients together, adding the salt gradually, to taste. (The basil and oregano are optional. I use both because I find most of my friends associate the flavors with childhood memories, but in an authentic Napoletana marinara pizza, made with true San Marzano sauce, you would use only oregano, and not in the sauce but as a garnish after the bake. The flavors of the herbs and garlic will intensify when the pizza is baked, so resist the urge to increase the amount). Do not cook this sauce--the tomatoes are already cooked when they go in the can and they will cook again on the pizza (of course, if using this over spaghetti or other pasta, in other words, if it won't be cooked again in the oven, then you can heat it up in a pan). This sauce will keep for 1 week in the refrigerator.
Since i only needed to make two pizzas, I cut the recipe in half.