Author Topic: Making a sauce  (Read 844 times)

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Offline Pizza Molhado

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Making a sauce
« on: March 16, 2009, 03:13:29 AM »
For the past several pizza's ive been using generic 28'oz cans of peeled tomatoes (generic store brand from Albertsons), they were put through a strainer and the rest was purred (sp?). I cooked the sauce and left the strained left over juice to be used in a soup later on during the week.

That was ok the first 2 times I made pizza but im now wondering what would the effects be on my sauce if I forego straining the peeled tomatoes and go straight for the blender? Of course the seeds will still need to be strained out. Would I just have a more watered down pizza sauce?