Author Topic: sauce  (Read 1498 times)

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Offline Pizzaholic

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sauce
« on: July 06, 2004, 09:09:31 AM »
Does anyone strain their own tomatoes?
I have done this a couple of times lately, and have been happy with the consistency of the sauce.
I take the canned tomatoes, or boxed(pomi) and push them thru a metal mesh strainer. Removes the skins, seeds, and the pulp goes thru. I can control the amount of extra water this way too by letting them drain first, then straining. I think the flavor is improved and has a better texture.
Any thoughts??
Pizzaholic


Offline Pizzaholic

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Re:sauce
« Reply #1 on: July 06, 2004, 09:12:10 AM »
addendum
I push them through with the back of a spoon.
Its not fun, but its something that I feel I need to do for the love of a good pizza
Pizzaholic

lucifer

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Re:sauce
« Reply #2 on: July 08, 2004, 03:10:09 AM »
Yup, nup, 100% the thing to do.

Also good for any sauce really.  I've started sieving tomatos for pasta sauce as well!

I keep going with the back of the spoon until pretty much only the seeds are left.  Low heat for 30 mins.  Very low heat.

Sometimes, if I feel it's not quite as thick as could be, I add maybe a quarter teaspoon of corn flour.  (You know, corn flour thats made from wheat) Works great for thickening, and can't really be tasted.

Offline Pizzaholic

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Re:sauce
« Reply #3 on: July 08, 2004, 07:21:08 AM »
I wonder if a food mill would do the same thing?
I use a bit of tomato paste and anchovie paste to thicken it. I might try the corn flour sometime.
Not much fun to do is it lucifer!
Pizzaholic


 

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