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[haybot]

Hey everyone,
I'm really pleased with my crust and everything, the only thing that bothers me slightly is my sauce.
I'm using whole peeled tomatoes in puree and a hand held blender but that alone is mostly too thin. I usually add some tomatoe paste to thicken it up. My sauce is really thin after that (not watery just no larger pieces in it). There are crushed tomatoes avaiable at an italian supermarket nearby that seem to be not that watery but i am a little afraid to wetten up my pizza completly. In this post for example http://www.pizzamaking.com/forum/index.php/topic,8093.msg69618.html#msg69618 the sauce looks quite chunky and not too thick but still the pizza absolutly not wet in the center. I kind of got the feeling that draining is not the right way either because the tomatoes loose a lot of flavour.

How do you make your sauce? How can i get it more chunky but still not too wet ?


And i have a second question. Since i intend to do some PH style breadsticks on the weekend i was wondering wether the Pizza Hut Marinara Dipping Sauce is the same sauce that goes on there pizza or is it a different one? Any recipes out there if its a special mixture?

[Essen1]

Haybot,

In the post you referenced I used a combination of 6in1 crushed tomatoes and a can of whole peeled tomatoes.

I cut off the stems, well the green dot on the top, and hand-crushed the peeled tomatoes, poured the two kinds into a pitcher and ran my hand mixer through the sauce, giving it a few pulses. I always drain the peeled tomatoes first and get rid of the juice they come in because they tend to release quite a bit of liquid. But the thickness of the 6in1's counterbalance that.

[Trogdor33]

Haybot,

What I have found with whole tomatoes is that if you either squeeze the water out of them or peel apart and use your finger to remove the seeds and goo, you will have a pretty good consistency for a sauce. My process for doing this with fresh tomatoes is explained here: http://www.pizzamaking.com/forum/index.php/topic,9315.msg80722.html#msg80722 but I personally don't do all this with whole tomatoes (canned or fresh) anymore because it takes a lot of time. I just use 6-1 now and couldn't be happier with the consistency it produces.

-Joe