Hola all!! I just took over a kitchen and have made it my personal goal to rework the pizza. Goal achieved! I am using NY style crust and sauce from fresh Roma tomatoes. It is up to par on the pizza I get in the Northeast! (not biased at all
My problem is this; although using fresh tomatoes is what I would like to do, it is not the easiest method. The place was using Contadina Pizza Sauce in the giant cans from Costco. Using the canned is much easier, but not as tasty.
Where could I start to make the Contadina sauce more 'homemade'?
Gringo in GuanajuatoAntik Cafe, Guanajuato, gto, mx