I was in my local Italian Centre market today, and saw a can of Stanislaus "Full Red" Crushed Tomatoes. I remembered everybody talking about Stanislaus on here, so I snatched up a can.
I took it home and haven't had a chance to open it yet; but in doing some more reading on here, I see people talking about Stanislaus's "Pizza Sauce". Do you anticipate that there's a significant difference between "pizza sauce" and "crushed tomatoes"? Duh, I guess there would be. Is there a good way to turn these crushed tomatoes into a good pizza sauce?