I fell in love with Detroit deep dish pizzas when I lived in that city many years ago. While researching the history of those pizzas, I ran across a “copycat” recipe for the pizza sauce. I made the sauce with a few variations, and just by chance, used Cento Chef’s Cut Tomatoes. That made all the difference. The sauce is thick and flavorful. I like it so much like that It has become my “go to” tomato sauce for spaghetti and pasta, lasagna  and pizzas. And it makes a great dipping sauce for Focaccia bread. I am planning several posts which include the sauce in the recipes (such as zucchini lasagna and deep dish pizza) and decided to write a post just on the tomato sauce.