Ooh, Norma that looks good!
Boy Les' sauce has been getting a lot of airplay lately. Here's some more. When I replied a couple of weeks ago about the first batch of sauce I made, at the time, I thought it was a little too wet, so I tried an experiment. I was going to make 2 pizzas, and I normally use 1 frozen container of sauce for 2, but since I wanted to take out some of the water, I defrosted 2 thinking I would need a little more than the usual amount. So I put the two containers in a strainer and proceeded to make another round of Martinis. Well to make a long story short, I waited too long and I successfully turned the sauce into paste. So I split the sauce in half and ďpaintedĒ it on the skin with a brush and topped the pie off like the pictures in my last post. While baking I noticed a strong pizzeria type smell, (in between fanning the nuisance alarms from the smoke detector). That thing always goes off at the most inopportune times, and then the dogs bark and start milling around the kitchen, and thereís all this rigmarole and pandemonium going on right at the time I need to get the dang thing out of the oven! AnywayÖ the pizza took on a taste I only can describe as a super concentrated ďLesí SauceĒ taste! And since the sauce was so dry it seemed to caramelize somehow and got a little sweeter and super tomatoey. We all loved it and managed to finish off both pizzas! I thought someone else might want to give it a try and weigh in. Might be on to something here.