A lot of the sauce recipes on The Pizza Bible call for Ground tomatoes. I've been using mostly DiNapoli Crushed tomatoes thinking it was the same as something like 7/11. Recently I managed to get my hands on a #10 of 7/11 at a Smart and Final and decided to try it out. I noticed that it is very different from crushed tomatoes. Its thicker, completely ground and has a sweeter taste than crushed. Is there any way to turn regular crushed tomatoes to ground tomatoes like 7/11.
Also, do ground tomatoes freeze well? I don't make much pizza and it's a lot of ground tomatoes that would go to waste.