Reading from news:rec.food.cooking,
sf > posted:

> On Sun, 25 Oct 2009 04:13:38 -0500, Damaeus
> > wrote:
>
> >Normally I just open a can of tomatoes, liquefy it in the blender, then
> >simmer to reduce and thicken it, maybe ad just a touch of cornstarch
> >slurry to prevent that absolute wateriness to come out of it and soak into
> >the crust.
>
> I've never had a problem just spreading some tomato paste directly
> from the can on thinly and I prefer it over tomato sauce.

Paste directly from the can? That sounds TOO thick. Sometimes I like to
open a can of the petite-diced tomatoes and mix in enough tomato paste to
thicken the watery part, then spread that around. That makes the sauce
texture something like you'd get from Pizza Inn.

> Maybe you're using too much.

I like a lot of sauce, which is why I try to reduce as much as I can, and
add a little cornstarch slurry to make it spreadable. Generally I don't
have a problem with it unless like one time, I accidentally spilled sauce
on the crust and just decided to go with it and see what became of it. IT
was VERY tasty, but it did get soggy in the middle, but not gooey, so
reheating in the oven it got back the crispiness level.

Damaeus