grocery Best tomato for pizza sauce?

texas blues said:
I no longer play the clarinet.
 
And yet..
 
Here I am.
 
Full of wind
 
 
 
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FIFY  ;)                                                                                                                                         :lol:
 
Hybrid Mode 01 said:
     There's just nothing like a fresh-picked, cool, refreshing cotton boll to quench your thirst and replinish your soul on a hot August day in southern Texas.
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Hybrid Mode 01 said:
     Best thing around to wash down a big mouthful of still-warm-from-the-sun coyote.
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:rofl:  :rofl:
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:cheers:
 
Amish Paste are my favorite sauce tomato for a couple of reasons.  First is they dont need as much simmering down cause they are very meaty.  Next, because they still have the old world tomato acid.  A lot of the newer variety were created to be low acid, I like the zing
 
San Marzano, canned not fresh. Normally I used two cans.
 
Mashed lightly and placed on an oiled (olive) roasting tray , cooked for 45 minutes in an oven at 180 deg C.
 
You can also pop a couple of cloves of garlic (unpeeled) into the tomato pulp to roast.
 
After 45 minutes, scrape all the thickened tomato and the caramelised (or ..ized for those for those from the North) bits on the edges into a motar and pestle or whiz and squeeze the roasted garlic into the sauce.
 
Then you can mix with dried oregano, salt, chili powder as you so desire.
 
I think this is the best pizza sauce I have come up with over the years.
 
Cheers
Luke
 
I was all about it until dried oregano :P
 
Same here bu in Mexican not Italian.
 
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