"zxcvbob" > ha scritto nel messaggio
> ...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...
>
> --
> Thanks,
> Bob

The most common thing is just to drain them well and squish them in the fist
and through the fingers. That goes on top of sliced garlic (if used) and
some herb usually oregano.