Author Topic: Sauce question, too watery  (Read 221 times)

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Offline JD

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Re: Sauce question, too watery
« Reply #20 on: Yesterday at 10:42:59 PM »
Also, I think I can just use a can of tomato puree and add water until desired consistency is reached.

Try the crushed tomatoes first, pureed are generally less flavorful.
Josh


Offline Montyzumo

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Re: Sauce question, too watery
« Reply #21 on: Today at 03:22:14 AM »
Can you share your technique? (being serious, I wanna read many different techniques)





Also, I think I can just use a can of tomato puree and add water until desired consistency is reached.

Well, I put the can's contents (including the liquids) through a food strainer (Roma food mill). Not having a fine enough seive or some muslim cloth I decided to make Marinara sauce.

I think I should have simply taken each tomato from the can, slit the side to remove any liquid, and then just lightly crushed into a pulp and season. Every day is a learning day.

I am trying to get out of my bad habits, and dropping all the things I learned from UK chefs who probably know little about pizza.  Prior to finding this site I made a pizza sauce from a Jamie Oliver recipe, which in itself came from his mentor Gennaro Contaldo. This involved plenty of heat and reducing of the tomato sauce :-[
« Last Edit: Today at 03:27:38 AM by Montyzumo »


 

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