Thanks for the comment chickenparm,
I have to say that I made my sauce the exact same way you did,
My previous sauce; I kept stirring it on the lowest possible flame the gas could come up with, and I did it for a whole hour, just, like you said, to let the flavors come together and to make it thicker
This time around, I did the same, but instead of a whole hour, just a few minutes, but it was the same proccess, as I already posted in my Newbie Topics' thread (the one I posted here)
I planned to do it for longer but changed my mind and took it out,
While writing this reply, and also my previous one, I was trying to remember how the color of the crushed tomatos looked like before I cooked it, because just like you, I also cooked it on such low heat, and kept stirring, so if this proccess doesn't cause brightness loss according to you (since again, I didn't pay attention to this factor), I'm more than sure neither did mine, so maybe I should buy another can and check the original color D:
I'll be sure to dig into this matter, but I also liked the uncook taste as I previously mentioned to taste, also, even uncooked it wasn't as watery as I was expecting it to be, and this is why I changed my mind and took it out of the gas after just a few minutes, so I don't think cooking will be necessary
If I come accorss more of a watery-texture crushed tomatos that I like, I'll give the cooking a-go, but here in Israel we don't have the kind of variety I can only imagine you guys have, and in the last few days I have tasted all of them (which is only about 4?
), besides one that is lying in the kitchen EDIT, led by Scotts replies:
Even if I do take out the screen, I think I will still have to bake it relatively close to the 10min, given the fact (as you already know) that my oven isn't as hot as others can get, but as I said, next time I'll try and give the screen a go as a peel and see how it goes,
Regarding the sauce! You guys don't add olive oil into your 6in1 mix? O_O I'm confused, are you saying you all drizzle it on top of the dough before adding the sauce onto it? Or you don't add olive oil at all?
And I'm with you on the sugar part, to me it is the most critical factor to a sauce, I use brown sugar