Since I'm experimenting, I also prepped 2 batches of tomatoes. One was 2 cans of Trader Joe's whole salted plum tomatoes; the other was 2 cans of Cento certified (whatever it means) whole San Marzano tomatoes. Both were prepped identically with a quick scalding using a little evoo, fresh garlic, crushed red pepper, and sea salt, followed by pulverizing with an immersion blender.
Observations so far:
1) TJ's were firmer, and they produced more volume of final product, which was a bit thicker. I used some of the reserved canned tomato liquid to thin it just a tad. Cento needed no thinning.
2) Cento tomatoes produced more sweetness when they carmelized in the skillet. Very nice flavor. TJ's gave me a much tarter, brighter flavor profile. Both were good. I think Cento won the initial taste test, but we'll see on the pizza.
More to come...