I'm wondering how many forum members are using canned sauce - and what modifications they make to it.
15 oz can of Rosa brand, Fully Prepared Pizza Sauce
1/2 teaspoon Honey
1 teaspoon Parmasan cheese, grated fine
1/8 teaspoon Balsamic vinegar
Combine all ingredients, and heat over medium heat just until
it begins to bubble. Stir well and shut off heat.
For years, I've been trying various brands of canned tomatoes, crushed
tomatoes, and prepared pizza sauces that are available at my local
grocery stores. This recipe above is my best result to date.
Anytime I make a sauce from my garden tomatoes or from canned
tomatoes, it winds up lacking something or tastes more like spaghetti
sauce than pizza sauce. However, this Rosa sauce recipe above is
one that finally comes close to the sauce at my favorite NJ pizzrias.
It has that bright taste that is difficult to describe.
I'd be interested in other people's opinions (pro or con)
if they happen to try my recipe above.