Do you cook your tomatoes at all, or just puree and put it right on your pizza? Do you think the Don Pepino pizza sauce is cooked at all?
I no longer cook any of my sauces, particularly a prepared sauce like Don Pepino. They get plenty of cooking during the packing process.
I used to cook sauce from canned whole tomatoes. I'd cook them with salt, garlic, onion, oregano, basil, olive oil, a little sugar, etc., and always wondered why the sauce turned out so lousy. Then from reading this forum I realized it didn't need cooking and that the simpler the better.
My "state-of-the-art" sauce now is quickly pureed Alta Cucina tomatoes (a Stanislaus product). I'll sprinkle some dried herbs over the sauce before adding cheese, I alternate between basil and oregano. (see this thread on herbs: http://www.pizzamaking.com/forum/index.php/topic,2609.0.html
). Then a drizzle of good quality olive oil (Coluccio) after the cheese goes on. Overall I find the Stanislaus products to be better than the Don Pepino/Sclafani line. But the DP/Sclafani crushed does have a nice flavor and a unique texture.
I'm still tinkering with the whole concept of herbs/olive oil/etc. But I've found that more stuff in the sauce is not a good thing. Side-by-side with the Sclafani crushed, the Don Pepino has a very strong dried herb flavor.
Don't get me wrong, I still do like the Don Pepino sauce. It's got some addictive quality, I actually prefer to eat it straight out of the can vs. using it on pizza.
P.S. Here's an earlier thread on Don Pepino. It's from before I tried the Stanislaus products:http://www.pizzamaking.com/forum/index.php/topic,992.msg9998.html#msg9998