Author Topic: How to make the tomato sauce for a Napoletana?  (Read 4562 times)

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Offline tscaife

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Re: How to make the tomato sauce for a Napoletana?
« Reply #20 on: February 14, 2012, 04:45:13 PM »

Don't forget to scrape the bottom of the food mill plate. A bunch of thick stuff sticks there.


Good Call! I noticed that when I rewatched the vid of Roberto. I need to keep experimenting.

Thanks!

TS


Offline Jordan

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Re: How to make the tomato sauce for a Napoletana?
« Reply #21 on: February 15, 2012, 01:28:57 AM »
Watch at 3:10

<a href="http://www.youtube.com/watch?v=aaBakkCWZFE" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=aaBakkCWZFE</a>


Enjoy
-Jordan

Offline Redshirt

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Re: How to make the tomato sauce for a Napoletana?
« Reply #22 on: February 15, 2012, 01:46:20 AM »
I agree with Jordan's video, I do the same exact thing, and have had different results depending on the brand of San Marzanos and their consistency. 

I also shake the cans before buying them (Just like TX), it just feels that you get better product when the cans have a thicker consistency.

Offline andreguidon

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Re: How to make the tomato sauce for a Napoletana?
« Reply #23 on: February 15, 2012, 04:16:57 AM »
Roberto uses Ciao tomatoes, the juice of this brand is almost pure, that help allot. i have used Ciao tomatoes and they are very good!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: How to make the tomato sauce for a Napoletana?
« Reply #24 on: February 15, 2012, 04:58:50 AM »
This is what the VPN Italy is using for the Training.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Redshirt

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Re: How to make the tomato sauce for a Napoletana?
« Reply #25 on: February 16, 2012, 01:15:05 AM »

Offline andreguidon

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Re: How to make the tomato sauce for a Napoletana?
« Reply #26 on: February 16, 2012, 03:57:06 AM »
this is what Roberto uses, Italian peeled tomatoes. the picture that i posted are S.M tomatoes.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

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Re: How to make the tomato sauce for a Napoletana?
« Reply #27 on: February 16, 2012, 11:17:07 AM »
Here is a close-up shot of my sauce after baking. You can see that the large plate of the OXO gives you chunks that big enough that you can pick them out if you really look, but small enough that they don't look like chunks of tomato sitting on your pie. There is also enough moisture in the sauce to allow for the gentle transition of cheese into sauce. Lastly, the pie looks fresh and alive - not dead and all dried out.

CL
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Offline Mick.Chicago

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Re: How to make the tomato sauce for a Napoletana?
« Reply #28 on: February 16, 2012, 11:42:27 AM »
That's my new screen saver Craig 

Offline TXCraig1

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Re: How to make the tomato sauce for a Napoletana?
« Reply #29 on: February 16, 2012, 03:45:05 PM »
PM me with your email and screen resolution and I'll send you a hi-res pic sized for your screen.

CL
I love pigs. They convert vegetables into bacon.


Offline pizzablogger

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Re: How to make the tomato sauce for a Napoletana?
« Reply #30 on: February 16, 2012, 06:29:02 PM »
The Ciao product is a nice tomato for sure.  I've used them on a few occasions.

Like many here, either the Cento Italian or Cento D.O.P. San Marzano often find there way onto my pizzas. When the Italian store up the street has them, I use Rega and the Miracle of San Gennaro tomatoes, which are both very good.

Although lately I have switched to another very good brand of secret tomatoes.

Craig, the sauce looks excellent in that pic and the cheese melt is positively spot on. Alive. Lovely. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Matthew

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Re: How to make the tomato sauce for a Napoletana?
« Reply #31 on: February 16, 2012, 07:06:28 PM »
Ciao tomatoes are Orlando Foods' private label.  Excellent product!

Matt