On Sun, 2 Aug 2020 15:56:40 -0700 (PDT), Bryan Simmons wrote:


> It is the gold standard, as they use a vacuum processing method
> for removing moisture. There is only one competing product, and
> they also only sell in big cans, their sauce also intended for
> restaurant use.

For sauce I use simple RedGold crushed tomatoes. They provide the
perfect texture and moisture. My cheese is a mix of unsmoked
provolone, motz (full fat but not "fresh" if I can find it), and
pecorino. You St Louis types use that Provel crap.

https://en.wikipedia.org/wiki/Provel_cheese

Spicy giardiniera is a favorite topping of mine on pizza. I just
used it last night on a Totinos.

-sw