Author Topic: Heavy cream in tomato sauce?  (Read 678 times)

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Offline GarlicLover

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Heavy cream in tomato sauce?
« on: November 16, 2013, 10:09:14 PM »
Right now I'm using this sauce recipe (minus the honey) http://www.pizzapie24x7.com/gosauce.shtml and it turns out great... but I was wondering if anyone has used a little bit of heavy cream in their sauce? If yes, what were the results?

Some of the pizzas I've tried have tomato sauce that is very light in color, almost orange. Could this be because of heavy cream, or perhaps something else?


Online Qarl

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Re: Heavy cream in tomato sauce?
« Reply #1 on: November 16, 2013, 10:54:23 PM »
Over pasta.. yes!


Offline TXCraig1

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Re: Heavy cream in tomato sauce?
« Reply #2 on: November 17, 2013, 07:10:19 AM »
Right now I'm using this sauce recipe (minus the honey) http://www.pizzapie24x7.com/gosauce.shtml and it turns out great... but I was wondering if anyone has used a little bit of heavy cream in their sauce? If yes, what were the results?

I've had vodka sauce on pizza that was very good. This would be similar.
Pizza is not bread.

Offline GarlicLover

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Re: Heavy cream in tomato sauce?
« Reply #3 on: November 17, 2013, 08:27:12 PM »
I've had vodka sauce on pizza that was very good. This would be similar.

I make vodka sauce sometimes for penne alla vodka or chicken alla vodka. Never thought about using it for pizza.

Offline GarlicLover

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Re: Heavy cream in tomato sauce?
« Reply #4 on: November 18, 2013, 09:23:12 PM »
Here is an example of what I mean:



The sauce in that video is clearly orange. Why is that?

Offline TXCraig1

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Re: Heavy cream in tomato sauce?
« Reply #5 on: November 18, 2013, 09:46:16 PM »
My guess is they used some sort of blender that whipped some air into it.
Pizza is not bread.

Offline gabaghool

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Re: Heavy cream in tomato sauce?
« Reply #6 on: November 21, 2013, 10:56:52 AM »
Absolutely right.....probably a commercial sized burr mixer.......OR

Acanned tomato in juice, rather that purée.  A California type box tomato, such as Valoroso can be burr mixed and the color will be dark BRCAUSE the whole tomatoes are in purée.  Now, if I do the same to a tomato packed in juice, it comes out almost orange, but, a burr mixer used without restraint is a dangerous thing.