Josh, I've gotten into a bit of a groove with your sauce recipe. It's a part of the standard go-to now. It's as is, except the process due to the standing water/juice thing with the Mutti's
#1: Strain tomatoes, put all into bowl except about 2-tbls of the tomato pulp.
#2: Add Olive Oil, salt, garlic and cheese to the tomatoes in the bowl.
#3: Emulsify with boat motor for about 10 seconds or so. Not long at all, really.
#4: Add the reserved tomato pulp, Basil and Oregano to the mixture and stir until combined.
#5: To the fridge.
I think the emulsification of the mixture with the cheese in it as opposed to afterwards does something positive, but I'm not sure what it is. (well, aside from being very yummy.)
I baked 2 up for an early lunch. One as described. One with a little over an 1/8th of an inch of the champ's suggested Anchovies. The difference was quite subtle, but did have more of that salty richness to it. I will do again. I was savoring every last morsel with more than enough pie left for the 3 of us. Kind of says it all right there.
Here are a couple of pics from today's bakes. Thanks again for the recipe.