Do all the expensive tomatoes really make "that" big a difference??
I asked the Mrs. to pick me up some Cento Plum Tomatoes for my pizza sauce. The store was out, so she picked up a can of Cento Chef's Cut. I opened the can and tasted. They seemed sweet enough and salty enough, with some Basil in there as well. No seeds, cleaned, sliced, and ready to go! Drained the liquid, hit the can with the immersion blender (boat motor for the Emeril-types), and added Basil and a pinch of Oregano, to taste. NO STOVETOP (a la Varasano)!
Purely by accident, this turned out to be the best (insert emphatic expletive here) pizza sauce I've made, to date.
As a sanity check, last week I got the Cento Plums and made my pizza sauce. It was comparable to "my accident," but not quite as good! Besides that, the plums were alot more work draining, rinsing, seeding, and seasoning! Nevermore. From now on, it's Cento Chef's Cut for me. And the best part is the price......
I learned awhile ago, that I was over-seasoning, over-cooking, and over-complicating my pizza sauce.
Now I just KISS and let the tomatoes be tomatoes! I highly recommend giving it a try, if you're so inclined!