z z wrote:
> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
> spices imo.
>
> After the debate on meatloaf, and ketchups... I went to the store, and
> needed pizza sauce. They were out of the small jars, and I don't cook
> for a family of 6. The large jar is too much.
>
> So, when I came to the canned tomatoes aisle, I studied the choices. I
> decided on a can of diced tomatoes. Once again, no small cans, only
> large cans.
>
> I understand cost feasibility but don't like it :-) p.s. here in the
> frozen tundra I don't have access to year-round fresh tomatoes and
> wouldn't make time for that much work anyway.
>
> So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
> Oregano-No Salt Added" for 98cents. That's about half the price of a
> large jar of pizza sauce (which has enough preservatives to store in
> fridge indefinitely.)
>
> I ignore cost feasibility in this instance :-)
>
> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!
>


The Hunt's (or is in Heinz?) industrial pizza sauce in #10 cans for less
than $4 at Sam's Club is actually pretty good You can divide it up into
smaller portions and freeze it.

If you used canned tomatoes instead of sauce, you need to cook them down
-- reduce the volume by about half. A nonstick skillet works best. Or
I guess you could just drain them...

The biggest breakthough I've had in making my own pizza is to use
shredded whole-milk mozzarella instead of part-skim. It's kind of hard
to find sometimes. Just don't go hog-wild with other fatty ingredients,
or the pizza will be too greasy.

Bob