Its been a long time since I posted, but I am "back...with a vengeance!"
Last week, nearing the end of my gigantic order of Escalon 6-in-1s, I decided to act on PFTaylor's inspiring post in "Finest Pizza Sauce Yet" and bought some "vine ripened tomatos" from a local farmer's market. I have to admit, PFTaylor is right...the difference was striking. However, it was a little runny to say the least. So, my first question:
(1) I realized that the reason the 6-in-1s are so much thicker is b/c they add tomato puree to their tomatos. Has anyone done this? Can anyone give me a good proportion of puree to use per tomato (say roma-sized tomatos?). Also, is there certain canned-purees that are better than others? I feel like I am almost defeating the purpose here of going fresh, if I am getting canned puree, but maybe it won't diminish the taste too much.
Also, with my vine-ripened tomatos, I noticed they were fairly pink-ish when grounded-up, and not red like the 6-in-1s...this may be the tomato puree, but even so, (question 2) I am wondering if there are certain tomato-types (or "breeds") that are more suitable for pizza sauce. Particularly something that isn't too exotic, which I could find locally w/o too much hassle or expense?
Thank you very much for your responses---I apologize if this has already been brought up, but I performed a good-faith-effort search and found nothing really related; and I didn't want to hijack PFTaylor's post...