Sauce Help

[spoken428]

Hi guys,

There is so much info here & it's so hard to find the right threads to read... my friend just purchased a failing pizzeria. The sauce tastes great cold (dipping breadsticks, provolone sticks), but not so great once it's cooked (on pizza). Was hoping someone could help with maybe what the problem is... is less better?

The recipe currently handed over to him is:

1 can Echelon 6 in 1 tomatoes
1 can Redpack Pizza Sauce
1/2 to 3/4 can water
1oz garlic
3oz sugar
1oz salt
2oz oregeno
1oz black pepper
pinch parsley
4oz Romano Cheese
1oz Dried Basil

[TXCraig1]

Doesn't seem like very much salt. 

[CaptainofCrush]

In my opinion I'd get rid of the parsley, Romano cheese, and dried basil. Use fresh basil. Parmesan cheese on the sauce after applied to pie. Also idk about using red pack pizza sauce. Regular tomatoes would be better. Up the salt as Craig said