red.november and MWTC
Thanks for the pizza sauce challenge, but I doubt I will be posting a recipe because I'm intimidated by red.november's chemical expertise. Also, I flavor my sauces mostly with fresh herbs from my garden ALMOST all year round since I'm in a very temperate climate. The balance of the year (basically, December, January and February) I use herbs that I have dried myself. The only one on his list of ingredients that I haven't started growing yet is fennel. So, as good as my sauce tastes to me, it may not taste the same with the use of herbs other than mine. I make sauce from the heart, like the Italian woman, Mrs. Cardillo, who lived next to my grandparents in Exeter, PA (Scranton/Wilkes-Barre area) not from the chemistry book. Most of the time, I cook by taste, not by recipe. I know, you'll call it a cop-out, but as I stated, red.november intimidates me.
His sauce #2 appears to run the gamut of "italian" herbs. My sauce has no pepper, tarragon or paprika and considerably less sugar. I sometimes don't even add sugar at all if the tomatoes are not highly acidic. I also don't buy special brands of tomatoes (6 in 1, for instance) that I read about on this site quite often because they are not available on the grocery shelf in my area. I have found a store brand of tomatoes that I really like... nice, rich tomato-y flavor, tart but not overly-acidic... and when MY tomatoes are ripe, the cans stay in the cupboard.
And then, of course, there's the fact that I was born and raised on the West Coast. That's a strike against me right there, I'm sure! Which is actually the reason that I joined this forum in the first place... trying to capture an East Coast pizza flavor! I'm not saying that East Coasters are pizza (or food in general) snobs, just that they are rabidly loyal to their own neighborhood styles, and with good reason.
p.s. I also use only the best imported extra-virgin olive oils... if the photo I'm trying to attach comes through, check out the last line on the label....