Quote:
Originally Posted by james  Hey Jim,
It does seem like a good idea starting a permanent thread on sauce. Dough, cheese and sauce. Sauce is pretty central. :-)
There definitely is a case for using a fresh, uncooked and pretty liquid sauce in a wood-fired oven. The heat of the WFO can cook the tomatoes to where they are done -- right at the moment where the cheese and dough are also done. You can only do this with a hot wood-fired oven.
Give it a try. You can pass a can of good quality tomatoes through a food mill, or hit them with two forks, or potato masher, and that's it.
What are other members doing?
James |
I slowly simmer my canned tomatoes on the stove. I add onions, garlic, fresh spices, salt.. pepper...
My wife loves it! Kids... would rather have canned sauce. (Unrefined pallets and all)
They do like it, however, when I put it in a baking dish, heat it up in the WFO, smother it with mozzarella, and serve it with freshly baked bread.
I tried the can tomatoes directly on the dough, but I used undrained tomatoes and got a juicy pie.
I keep telling myself that I am going to try it with drained tomatoes. ( I just haven't done it yet)
Dave