Well, the sauce turned out very good. The Red Gold were much better than the Kroger's brand canned tomatoes that I've used in the past. I tried the rinsing method that Varasano recommended but I could not get the juice to run clear. Maybe I was straining it wrong. Do I have to crush the tomatoes before rinsing?
I separated the juice from the tomatoes, put the tomatoes in the blender, chopped until pulpy, then added enough of the juice back to get the consistency that I wanted. I ended up discarding about a 1/4 cup of juice because it would be way too thin if added to the tomatoes. I didn't bother with removing the seeds, who cares if there's a little bit of seeds in the sauce anyway? After that I added about a teaspoon and a half of dried oregano, about a teaspoon of dried basil, half teaspoon of parmesan, pinch of sugar, and a pinch of salt. Sealed the lid and placed in the fridge for a couple hours.
Preheated the stone at 500F for 45 minutes, dusted peel with cornmeal, stretched the dough, placed the newly made tomato sauce, sliced some fresh mozzarella, sliced a few pepperonis, and put in the oven. It was ready at just under 10 minutes. I tell you, this was probably one of my top 2 homemade pizzas that I've ever made. The crust really stood out, it was almost to the point where it charred on the outer crust, very crunchy and full of air pockets. Unfortunately I don't have a digital camera. This was the first time I've used cornmeal for dusting the peel. I must say it's an improvement over the bread flour that I have been using prior to this. I will NEVER use bread flour again for dusting...what was I thinking?
The sauce was really good but it seemed like something was missing, maybe not enough tomato flavor? Maybe I didn't add enough sauce to the pie? Maybe if I let it sit in the fridge overnight it'll improve? Next time maybe add a couple tablespoons of tomato paste to bring out the tomato flavor more? Maybe more oregano? Even though there was something missing, it was still a very good sauce so I think I'll stick with Red Gold for a while. Once I master the sauce I'll try 6-in-1, see if it improves things a bit.