Author Topic: Tutorosso Tomato's for Pizza Sauce  (Read 2027 times)

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Offline Artale

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Tutorosso Tomato's for Pizza Sauce
« on: April 18, 2005, 04:30:21 PM »
The other day i decided to make a pizza sauce.
I had prepared my pizza dough properly with a slow cold rise
36 hours and  while that was in the fridge the day before i
had in the house (1)  28oz can of Tutorosso crushed tomato which
i seasoned using pecorino romano and oregano, basil a little sugar
pepper and some salt.   It sat in the fridge overnite. I then used it on
my pizza the next day and i can only say that the taste was very bitter and not
sweet at all. Am i correct in assuming that i should have used
tomato sauce not "crushed tomatoes"??

Anyone with knowledge on this subect please let me know
the error of my ways.  The family told me to cook the sauce first otherwise
they want me to buy pizza at Ciro's  a very good pizzeria in my local
NY neighborhood.  Its funny how fast they'll turn on you !!    :)

But than again my family (a bunch of crazy sicilians) is known for this!


Thanks,

Artale


Offline bakerboy

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #1 on: April 18, 2005, 07:32:18 PM »
Bitter.   I'm not sure.  Could they have been really acidic?  When i make pizza at home i do just about exactly what you did only i use whole peeled tomatos instead of crushed and i drizzle them with a little evoo (along with the salt, pepper, sugar, and fresh basil.)  I never cook my sauce, just a personal preference, but in this case if you didn't want to waste it maybe try cooking it and adding a bit more sugarand/or salt.  That might help tame the bitterness.

Offline Artale

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #2 on: April 18, 2005, 07:43:44 PM »
Bitter.   I'm not sure.  Could they have been really acidic?  When i make pizza at home i do just about exactly what you did only i use whole peeled tomatos instead of crushed and i drizzle them with a little evoo (along with the salt, pepper, sugar, and fresh basil.)  I never cook my sauce, just a personal preference, but in this case if you didn't want to waste it maybe try cooking it and adding a bit more sugarand/or salt.  That might help tame the bitterness.


I told my wife to use the sauce and cook it. She frequently makes plain and meat sauces
so the can wont go to waste.  I heard somewhere that cushed tomato has a totally different flavor than
tomato sauce. I'm not sure why.  I was hoping someone on the forum could give me insight.
The bitterness was distinct.  The pie cooked about 12 minutes at 550 deg. It was a sicilian pie!

 :D

Offline Crusty

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #3 on: April 18, 2005, 08:12:26 PM »
Last week I tried a can of whole tomatoes - DELALLO brand.  Totally bitter and could not be used.  I threw them down the drain.  My take is that sometimes you get a bad can, a bad batch etc. that has too much citric acid added in combination with the natural tomatoe acid.  Net - POOR QUALITY

I have just ordered a new case of San Marzano DOP from an Italian goods distributor to avoid this type of situation.

Regards,

Crusty


Offline Artale

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #4 on: April 19, 2005, 09:17:41 AM »
What i noticed about the ingredients for the crushed tomato
was it had only salt.  The tomato sauce had  salt, onion, garlic
and red pepper in it.

I guess the question i have is are all tomato sauces flavored like the
tutorosso brand?  It seems that the crushed style is not flavored
aside from just salt.  Should i stay away from crushed, whole and puree
when making and uncooked sauce and just stay with tomato sauce that
has flavoring already in it?

Please help !!!

Artale

Offline dinks

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #5 on: April 19, 2005, 01:32:33 PM »
ARTALE:
  Good Afternoon. Your question is very interesting. I have never encountered that problem, maybe it is because I always cook my canned tomatoes. The theory that Cheesy has posed to you about the dried herbs & the acidity of the tomatoes has much validity. You see my friend there is the possibility that there is a chemical reaction when those two ingredients are together  in  an open can because oxygen  is now in the mix, whereas, before there was no oxygen while the can was un-opened.
Anyway, it is  just a thought. What we both know is that if you should decide to cook the tomatoes now, I would suggest  to you, mix in the dried herbs during the last few minutes of cooking because dried herbs turn bitter when cooked too long. Good Luck & have a nice day my friend.
   ~DINKS.

Offline Artale

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Re: Tutorosso Tomato's for Pizza Sauce
« Reply #6 on: April 19, 2005, 03:18:15 PM »
Dinks,

thank you for your kind reply.

What you said about cooking your sauce is where the issue is.
I have read many posts that mention not cooking the tomato's
are acceptable because the oven will cook the sauce on the pizza.

When i tried a teaspoon out of the can it tasted bitter.
I am starting to beleive that each manufacturer's batch is a case by case
basis whereby you have to taste the sauce right out of the can to
determine whether or not you will have to cook the sauce or be able
to just add seasoning, fridge and use.

I am not and expert on this subject but it would seem logical that some
batches of tomato's are much more bitter than others and would have to
be cooked in order to use effectively.

Just a thought!

THanks again,

MR. Dinks

 :D