....at HEB Central Market last week. Peeled plum tomatoes in puree with
salt and basil. From the ingredient list, it looks very much like
American tomatoes except without the calcium chloride (that means these
will cook apart instead of remaining firm; that's a good thing)

How would they best be used for making pizza? I assume they need to be
crushed and cooked down a little with some garlic and maybe pinches of
oregano and cayenne.

I have some pizza dough fermenting slowing in the refrigerator...

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Thanks,
Bob