Crust and sauce are what separate the true greats from the pedestrian. Crushed romas with skin removed [will be bitter], plus Al's garden grown ingredients should yield a great sauce. Experimenting with a sweetener like a tad of honey, maybe, little olive oil, rosemary, etc. can help fine tune/refine over the batches. The best sauces I've ever had were lighter - not tomato paste based - but started with what I assumed as crushed tomatoes.

If you make 1 cup batches you can experiment with spice and other ingredient variations and select your top 2 and from there continue to refine. Once you get a sauce recipe down, the hardest work is done and the sky is the limit.

Many men go fishing all of their lives without knowing that it is not fish they are after. ~ Henry David Thoreau

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