3 ms·
His method of making sauce made a HUUGE difference in my own pizza making. I don't do quite all the way as removing all the seeds, but I immersion blend canned
by CarVac 5y ago
His method of making sauce made a HUUGE difference in my own pizza making.
I don't do quite all the way as removing all the seeds, but I immersion blend canned San Marzano tomatoes and then strain all the liquid out of it, keeping only the pulp.
- OJFord 5y agoI just use a bit of purée, at most passata. I don't see why the end result would be much different (if you were saying blend fresh, sure, but canned whole/chopped vs. already puréed/passata'd?) and it's less work.
- CarVac 5y agoI think it has less liquid than normal puree.
- OJFord 5y agoAfter a quick image search, I think there might be a regional difference, and we don't mean the same thing by purée; I mean something fairly viscous that comes in small jars or tubes, like this: https://cdn.bmstores.co.uk/images/hpcProductImage/imgFull/306723-delizia-italiana-double-conentrated-tomato-puree-200g.jpg https://cdn.bmstores.co.uk/images/hpcProductImage/imgFull/30... I can't immediately find an image squirting any, but it's about the consistency of toothpaste. Thicker than pesto. Much thicker than passata or anything sold as a 'pasta sauce'. (Edit, ah - got one - https://thumbs.dreamstime.com/t/some-tomato-puree-comes-out-tube-15293889.jpg https://thumbs.dreamstime.com/t/some-tomato-puree-comes-out-...)
- jkaplowitz 5y agoMaybe that's what the US calls tomato paste?
- Alupis 5y agoTomato Paste (in my experience) is a lot more reduced/dry/concentrated than the puree in the picture above. It's also a lot darker red in color.
- OJFord 5y agoYes I would say the ones I typically get are too (in the UK). The colouring is a bit off there - I was just glad to find one showing the consistency roughly.
- OJFord 5y agoProbably yes. I think it's sold here (UK) under that name too - for some reason (not sure if justified) I imagine that being a jar rather than a tube. But anyway, yes, a tomato by any name ~would smell as sweet~ reduced that much to a sort of jam-like consistency. If anything it's too thick for pizza - but oil's going on anyway right, so I just mix it with a bit (and usually some chopped chillies) and it's perfectly spreadable without being too saucy.
- teruakohatu 5y agoThat is what we call tomato paste in New Zealand. It needs to be squeezed or scraped, it cannot be poured.
- OJFord 5y agoThat's the stuff. Add a bit of olive oil and it can be spread, and is IMO perfect for doing so over a pizza base. ('course you'd spread it round the other way, but it probably tastes the same.)
- teruakohatu 5y agoThank you for the tip. I will give it a try.
- eps 5y agoThat's what's referred to as "paste" in the US, Canada and most of Europe.