Tomato sliced whole or sauced on Pizza?

[cuda]

I've had Tom's tomato vinaigrette and can attest to the high quality. I've never had a finer pizza, sandwich, or salad topping. Very simple and elegant. Tom might correct me, but I think the key is the aged balsamic, so don't skimp there or the results won't be the same. I also concur that Caputo is the only real choice for pizza dough. Good luck.

[ThisOldGarageNJ]

The pizzas look great. Fresh sliced cherry tomatoes work very well also.

I love these... and we always seem to be able to grow more than we can eat .. I just put the tomatoes, garlic, oil, spice, parmesan....

Cheers
Mark

[trockyh]

Originally Posted by ThisOldGarageNJ

I love these... and we always seem to be able to grow more than we can eat .. I just put the tomatoes, garlic, oil, spice, parmesan....

Cheers
Mark

Hey Mark,

That looks so good. I can't wait to start cooking in my oven. Hummm....my soon to be built oven. We have a large garden on the property, but I plan to put in an herb garden with some tomatoes and peppers next to the oven. Is there anything else I should plant there?
I've never made a pizza, but I'm pretty good in the kitchen, so figure it's just one more thing to learn.

Tom

[Dino_Pizza]

Thanks Tom (in PA)! I'll stick with caupto. I'll also try the fresh cherry tomatoes halves, face up on the pizza. Looks good.

Say, trockyh, in your future pizza garden, be sure to include lots of basil. I look for the gallon starter plants they sell at stores that have at least a half dozen seedlings in them, separate them and plant them all over the backyard. Some find their "lucky spot" and still put out into early winter. The whole basil leaf is perfect of course with pizza and then you can make pesto for those "white" pizzas. Oh, save the woody stems for kindle and they also make the best smoke chips for fish and chicken next year.

-Thanks, Dino

[trockyh]

Thanks for the info Dino, we grow lots of basil as well as tons of garlic. We have a greenhouse so I start all my plants from seed or cuttings.
The woody stem for smoke idea sounds (smells) great.
Thanks, Tom
P.S. Pouring the slab this morning. yahoo!

[texassourdough]

Good discussion guys!

I like to use cherry tomatoes also but I like to oven dry them a bit - about 170 degrees for about four to six hours. (I sprinkle them with a small amount of salt, sugar and olive oil). The low heat lets them keep a relatively fresh taste but they are drier and thereby don't cause as much problem with the dough.

Bake On!
Jay

[Mitchamus]

Originally Posted by texassourdough

I like to oven dry them a bit - about 170 degrees for about four to six hours. (I sprinkle them with a small amount of salt, sugar and olive oil).

Jay - that's exactly what I do as well.
I sometimes also dry other wetish ingredients like capsicum too.

Although tasty - I really don't like a puddle of juice with my pizza.

My grape tomato seedlings are doing well, hopefully I'll have a great crop for pizzas come mid summer!

[texassourdough]

We are on the same page, Mitch!

I just got home from a two week trip and found a BUNCH of beautifully ripe medium to large tomatoes on my vines. FINALLY! They didn't produce but a handful of tomatoes during the summer due to our drought.

I prefer cherry and grape tomatoes for many purposes but I will always take home grown over commercial!

Bake On!
Jay