[Xabia Jim]

James....should there be a sticky on sauces?

I'm guessing there is no best recipe as we all have preferences.

Here's my tomato based recipe and thoughts:

I use a cooked sauce, primarily because I want it thickened with no free water.

....and I'm a "kitchen sink" cook who tends to put lots of ingredients into things!

-Sautee some finely sliced onion and garlic in olive oil.
-add Fresh tomatoes (or diced/chrushed canned tomatoes, not sauce)
Tomato paste is optional to thicken.
-add some spices (herbs de provence, oregano, basil, black pepper)
-cook until free liquid is gone.

Now some of the options:

-I usually add some honey or brown sugar
-dash balsamic or red wine vinegar
-some olive oil (may be enough from garlic/onion sautee)
-dash of tobasco

I'd be curious to hear if an uncooked or wetter sauce works in the WFO? Does the high heat drive off the free water? I guess my recipe goes back to the conventional oven pizzas I cooked 30 years ago!