Never, ever used canned pizza sauce.

[brokephibroke]

And never cook it! I usually go with this as it is so good:

http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/#

[Rorey]

1. It looks so easy

Except for the part where you drain the tomatoes in a sieve over a large bowel.



A couple of the comments also mentioned the bowel thing.

Seriously, though, this looks so simple that even I could pull it off. Thanks.

[matt819]

2. Guilty as charged

Thanks for the link to the recipe

[brokephibroke]

3. It will change your routine.

[Laura PourMeADrink]

4. You buy San marz tomatoes fresh? Wow lucky you

I have made sauce from fresh but too watery - although love "tomato water" - makes great vinegarette.

I buy San Marz canned whole certified organic, when I want splurge.

I actually like them without adding anything except salt and olive oil. Not a big oregano fan at all. No need to even cook imho for pizza.

I saw a clip on an Italian chef who swears by Sapporita tomatos grown in California. They have "filets" of high-pulp. Super pricey.

[brokephibroke]

5. I use the canned one

But never recook them for the sauce. I do grow them in the summer for canning.