zxcvbob wrote:
> ...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...
>

I would break them up with my hands and place on the pizza.