Julie Bove wrote:

> I do not like most of the canned/jarred sauces here because of their
> odd taste and texture They often add high fructose corn syrup or
> soybean oil and I don't think those things belong in there. Some
> that I do like are much more expensive.
>
> When I make it at home, I don't always cook it down. Doing that can
> bring better flavor. But you can also add a little tomato paste and
> that helps too.

A lot. BTW, are there pelati (just peeled tomatoes) cans in the US? Here's
an example, the ingredients are peeled tomatoes and tomato juice:
http://www.pelatisud.it/Pomodori-pelati-2.htm
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin