How do you prep your tomatoes for pizza? I think we started to get into it in the comments of yesterday's glossary post on DOP tomatoes when Plainslicer asked about using the canned juices or purée as well. But then talk when back to the notion of DOP.
So here's a bit of an open(ish) thread for Slice'rs to talk tomato prep. Straight outta the can with a little seasoning? Heavily herbed and cooked down? Dish. Maybe we'll all learn something new.