So after talking to a well informed rep from Escalon, I am seriously contemplating something I never would have before - adding water to my sauce. I'm slowly trying to move in the direction of 'Austin's Home Slice' sauce, and have made some good progress since going to a 6 in 1, Bonta blend (going heavy on the salt and pepper). While the taste is getting there, the viscosity is just too dang high. And, even for this tomato freak, the overwhelming tomato sweetness is just a bit too intense at the current 1:1 ratio...not really paste-like, because the taste is so good, but heading along that path as far as thickness and intensity is concerned. Enter the Escalon sales rep, who recommended I move to Bonta puree + 6 in 1's + 1 part water! Water? In my feable mind, I think of dehydrated tomatoes + water as something considerably less than the packed-in-juice canned whole plums I have been accustomed to. I know consistancy-wise his approach makes perfect sence, but during the condensation process, I have to believe that there's the chance to be losing some complex, small flavor molecules as well. The rep explained very clearly that it is the same tomatoes, but the heavy puree has just water removed, and stressed nothing else is removed. He really was trying to convince me to trust the heavy puree products, and said that all of my favorite pizza joints likely use something similar. In time I will try all the combinations...but for now has anyone done any side by side comparisons of, say, bella rossa versus watered down 6 in 1's, or bonta heavy puree + water versus bonta pizza sauce. In that vein, how do you gurus think that a Bonta sauce + 6 in 1's would compare to a Bonta heavy puree + water + 6 in 1's or how about bella rossas + 6 in 1's?