I love this sauce! I have made it several times as both pizza sauce and pasta sauce. I followed others advice and only used 2T sugar and used 1T Garlic salt and 1T Garlic powder. I also added 1T dried Basil and 1T dried Oregano. I cleaned the seeds out of the tomatoes and strained them to use the juices instead of the 1 cup of water. I didn’t remove the skins. And I only puréed them once. It takes longer to cook down for me, but worth the wait and the house smells fantastic when it’s cooking down.
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