I acquired a can from a local pizza place called Sahara Pizza from a friend of a friend of a cousin twice removed.
I really like their sauce and was quite surprised at the ingredients on the can, not to mention, I was COMPLETELY shocked that they have their "own" labeled sauce since they only have about 20 places. Could it be a relabeled product like Bonta or? The ingredients are: Vine ripened tomatoes(on the front it says packaged from fresh California tomatoes), salt and basil. That's it! I knew it was a pretty simple sauce but never would of thought this simple. I also don't think they add anything at the restaurant level. It has a slight sweet taste and is very good. I've been experimenting with different bases for quite some time still to no avail. Stanislaus sent me a case of assorted products not to mention other Stanislaus products I've picked up at the local Cash and Carry. I picked up some All Kitchens California Pizza Sauce and some Angela Mia's Extra Heavy Pizza Sauce(Tomatoe paste pretty much) bases this weekend and opened them up this morning. They both sort of have a bitter type smell to them, just like the Stanislaus products. I assume this is the Citric Acid in them? I did order some 6-1's a few weeks ago and found them too chunky. I like a smooth sauce. It never occurred to me to strain them and I gave the other 2 cans away!! I'm thinking I need to try the Escalon products again. Has anyone tried the Bonta Pizza Sauce? The ingredients actually are identical to Sahara Pizza I think.
I've always had the mind set that it's all about the spices in the sauce but the more I experiment, I think it's all about the base.
I also acquired a few cans from another local pizza place called Nates NY Style Pizza. There were 2 cans here. Stanislaus Fully Prepared Pizza Sauce and Sysco's Fancy Pureed Tomatoes. They as well, I think, only add a few spices as you can't see much in the sauce. I also like their sauce. I wonder if the puree dilutes the citric acid taste in the Stanislaus?
I have made some OK/good sauces with the Stanislaus Full Red base but nothing like any pizza place I've been to. I've made some great doughs thanks to everyone on here, found some descent cheeses but the sauce still has a ways to go to really experience a better or equal quality homemade pizza.
Any thoughts/suggestions would be appreciated. I am also looking for any somewhat local places to order the Bonta from...?? It doesn't look like I can order a can of these from Escalon and Pennmac shipping to Idaho I think if like $22 for a $6 can. Any help would be appreciated.