Originally Posted by corky

I don't think the difference would be noticeable in a pizza sauce with lots of other ingredients. I use them only when I am making Marcella Hazan's tomato sauce because there are few ingredients and I think it is always good to use the best ingredients under those conditions. It's one of those elusive things that unless you were doing it side by side you might not notice but yes, I do think it matters in some cases. https://food52.com/recipes/13722-mar...h-onion-butter