So I made the New York-New Jersey Tomato Sauce a day and a half ago to make a pizza today and I found my sauce to be really irony. I followed all the directions perfectly and even took out the veins and seeds from the plum tomatoes before crushing. I was wondering if this could be the products I was using.
Here is what I used:
DiNapoli crushed tomatoes in heavy puree
Cento tomato paste (6 ounce can)
Cento Italian peeled tomatoes
Kirkland organic EVOO
Kirkland sea salt
Not sure what it could be or if I am in fact doing something wrong but just though I would see what anyones input was before I try it again maybe using some other brands.