video on how to prep tomatoes

[thezaman]

http://gustiamo.typepad.com/gustiblog/gustiamos-tomatoes/ scroll down to the YouTube video.

[mkevenson]

Thanks for posting. I learned that method from watching Mario Batali, perhaps he can cook?

Mark

[Chicago Bob]

I am in disagreement with this technique. It does not allow for the removal of the tough, bitter stem/end of the tomato.

[dellavecchia]

I am in disagreement with this technique. It does not allow for the removal of the tough, bitter stem/end of the tomato.

DOP San Marzano tomatoes do not have any tough, bitter parts. They literally fall apart in your hand, and have a slightly sweet, mineral taste when raw. The gentleman from Naples in the video is doing what most Italians do with their tomatoes, and what my family has done for my entire lifetime.

If you are using tomatoes from the US, then yes, you will probably want to remove the tough stem ends.

John

[Tscarborough]

My stick blender does not heat up the tomatoes, and I always taste from the can before adding salt or sugar to balance. Not only do you need a fork and knife, you need a spoon for those half-cooked pizzas.  No thanks.

[Jet_deck]

My stick blender does not heat up the tomatoes, and I always taste from the can before adding salt or sugar to balance. Not only do you need a fork and knife, you need a spoon for those half-cooked pizzas.  No thanks.

+1

[cnkymnky]

Do you use all the liquid from the tomato can in your sauce as it appears the gentleman in this video does, or just crush the tomatoes with a small amount of the liquid...I have found that my sauce is much too thin for my liking if I use much of the liquid. I generally pull out the tomatoes, crush them and maybe add a small amount of the liquid, maybe I am wrong? opinions?

[TXCraig1]

Do you use all the liquid from the tomato can in your sauce as it appears the gentleman in this video does, or just crush the tomatoes with a small amount of the liquid...I have found that my sauce is much too thin for my liking if I use much of the liquid. I generally pull out the tomatoes, crush them and maybe add a small amount of the liquid, maybe I am wrong? opinions?

I don't think there is a right or wrong answer. It's what you like, right? Personally, I use all the liquid. I like my sauce a little on the thin side. I want the sauce to be slightly wet when I pull it out of the oven like in the picture below. I don't care for the dry sauce look or taste.

[cnkymnky]

That is an awsome looking pie Craig, thank you for the input....still trying to learn here