On Apr 26, 4:01�pm, "Joe Cilinceon" > wrote:
> Joe Cilinceon wrote:
> > sf wrote:
>
> >>> Many tomato products are made from
> >>> paste, all tomato juice is simply reconstituted paste... you can
> >>> save substantial dollars (and storeage space) by making your own
> >>> from paste.
>
> >> Makes sense.
>
> > I haven't followed this thread at all except the last few posts. But
> > now if I wanted a spicier tomato sauce for pasta I would use chili
> > powder or even Jalapeno, unless as a topping, but would add crushed
> > red pepper to the sauce. It is a regular in tomato sauces and the
> > amount you add will simply adjust the taste.
>
> Boy didn't I have some typos, I'll try again.
>
> But if I wanted a spicier tomato sauce for pizza I would not use chili
> powder or even Jalapeno, unless as a topping, but would add crushed
> red pepper to the sauce.

For pizza it's customary to let each person add their own red pepper
flakes to their own slice.... adding red pepper to the sauce is very
iffy, even if you're the only customer.