374 Willow St
San Jose, CA 95110-3224†
Like I said, it's best to call in and tell them you want X pounds to pick up later in the day. He usually makes some extra for the stragglers that come in later, but I have gone a few times and they were closed because they sold out. It's very mom and pop and they close very early. Get some extra, it's awesome grilled on the BBQ with peppers and onions eaten in a sandwich slathered in mustard!†
I think the roni stick was about $6-8 a stick. I bought some wine and other goodies so I don't remember the exact cost. What I liked best about the roni is it had excellent flavor. It was not spicy, hot, or even greasy when cooked. It just tasted like a nicely mild flavored meat. It was perhaps what an ideal pepperoni should taste like, excellent flavor, good texture, without the hot taste, or greasy waxy taste.
While you are there, if you aren't a La Villa regular, order yourself a pint of their cheese ravioli to go hot. Their sauce is somewhat sweet, with beef. This isn't my favorite type of sauce, but the rav's itself are to die for. Their ricotta filling has this wonderful creamy texture to it. I am sure you will enjoy them. They will cook them up fresh for you while you wait.
As for the evaporation of tomatoes, I am in the development phase for making my own tomato evaporator for next year's round of sauce. I currently process about 250 pounds (10 lugs) of tomatoes annually into sauce for pasta. This isn't good for pizza because it lacks "sticking power" that you usually get with a higher solid content. In case you were wondering, I process them using two 80 quart pots, two outdoor burners and an italian tomato sieve. In total we get about (100) 1 quart jars out of 250 pounds. My best estimate routinely is about 10 quarts a lug. Ahhh the fun of being italian!