Has anyone had any success using garden tomatoes to make a WFO pizza sauce?
Last weekend I gave it a try, blanching and de-seeding about 16 San Marzano's, romas and a couple beefsteak (if it was ripe, I used it).
After the tomatoes were prepped, I puree'd them in a blender. I added a little sugar, oregano...and that was about it.
The sauce (predominately uncooked) looked and tasted good. But when I spread it on the pizza it separated. The resulting water got on my peel, making the pizza stick. It also hit the oven floor when shaking the pizza off the peel, cooling it a bit.
I took the remainder of my sauce and ran it through a strainer before making another pizza. I was shocked to see how much water drained out.
The resulting strained sauce didn't have the water issues, but was sort of unspectacular in taste.
Any tips on making a kick-ass sauce for a WFO pizza using garden tomatoes? Or a method of prepping raw tomatoes that gives some good flavor?
Is roasting the tomatoes in the oven a good idea, or should the sauce be "raw" for this cooking environment?
I've made the basic sauce from canned San Marzanos, and it comes out fantastic. But my garden is brimming with fresh tomatoes right now and I need to use them!