Question about garlic in uncooked sauce for DD

[macnmotion]

I made Pythonic's "Lou's" DD recipe yesterday. I have got a question about the sauce. There were a few comments in the thread about sauce. I noticed that some added garlic, some did not. I like garlic, but I didn't know how the garlic would cook/taste in an uncooked sauce on top of the pizza. I was concerned that the garlic might burn.

What's the strategy for adding garlic to a Lou's-style DD pizza? Any thoughts? Thanks.

[nickyr]

I’ve done garlic mixed into an uncooked sauce and also done garlic lightly sautéed in oil and then tomatoes added to make a lightly cooked sauce. Both worked. Garlic on top of the pie might burn.

[QwertyJuan]

I made Pythonic's "Lou's" DD recipe yesterday. I have got a question about the sauce. There were a few comments in the thread about sauce. I noticed that some added garlic, some did not. I like garlic, but I didn't know how the garlic would cook/taste in an uncooked sauce on top of the pizza. I was concerned that the garlic might burn.

What's the strategy for adding garlic to a Lou's-style DD pizza? Any thoughts? Thanks.

If you put onions or garlic into tomatoes without sauteing(or at least heating it up) first? And you don't use your sauce right away? Your sauce will turn into a gelatinous mass. Just a heads up (this also goes for ketchup or any other tomato based product.)

[nickyr]

If you put onions or garlic into tomatoes without sauteing(or at least heating it up) first? And you don't use your sauce right away? Your sauce will turn into a gelatinous mass. Just a heads up (this also goes for ketchup or any other tomato based product.)

Huh I’ve never experienced that, I’d be interested in pictures though! Sounds weird :-)

[QwertyJuan]

Huh I’ve never experienced that, I’d be interested in pictures though! Sounds weird :-)

It's a very well known thing. We had issues with ours here at work YEARS ago... never could figure out what the deal was. Then I saw a thread where someone asked Tom about it, and he explained that there is something in garlic and onions that react with the pectin in the tomatoes and caused this(this was quite a few years ago now, so I might be remembering the exact reason incorrectly). It will even happen with garlic/onion powders and flakes. The solution is to heat it up in the microwave or on the stove(which is what we do at work now). Maybe Peter will see this thread and work his magic and link a thread where Tom talked about this.

[Pete-zza]

Here a few posts by Tom on garlic and sauces, and also when garlic and oil are combined:

Reply 15 at https://www.pizzamaking.com/forum/index.php?topic=45205.msg454487#msg454487

Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=66218.msg647016#msg647016

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=50312.msg506125#msg506125

Reply 14 at https://www.pizzamaking.com/forum/index.php?topic=44442.msg449781;topicseen#msg449781

Reply 12 at https://www.pizzamaking.com/forum/index.php?topic=18710.msg182975;topicseen#msg182975

A search of Tom's posts using the search term garlic will turn up a lot more hits.

Peter

[nickyr]

Thanks! I wonder how I’ve gotten so lucky, I always stir garlic into my sauce and sometimes leave it in the fridge for days…