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#1
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| Does anyone have any excellent pizza sauce recipes? I have had a horrible time getting just the "right" one... Any recipes you all can share would be appreciated! |
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#2
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| I think the best is just canned San Marzano Tomatoes crused up with a little salt, pepper, fresh basil and olive oil...maybe a clove of garlic. Simple is best. Drake |
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#3
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| Exactly. The tricky part is that this doesn't work with your average tomato; you really need the real thing for this to work. James
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#4
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| I haven't tried the tomatoes straight out of the can.... I simmer them with fresh oregano, basil, salt, fresh cracked pepper, fresh garlic, and a quality olive oil for an hour or so. But I will give it a go this weekend. I am not a big fan of raw tomatoes or tomatoes straight out of the can, but how could my online pals be wrong about the best sauce? Keeping the faith. Dave
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#5
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| Dave, The high heat of your oven cooks fresh tomato sauce, along with the cheese and olive oil -- so that everything is done together, at the perfect moment. That's why you don't need a cooked sauce; though you still need great tomatoes. Bake hot. James
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#6
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| It also helps if you let it sit in the fridge overnight to let the flavours defuse. |
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#7
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| I use caned Italian tomatoes ( I think they are San marzano), oregano, a little garlic and thai fish sause instead of salt, the fish sause is anchovy based so its like adding an anchovy. I also add black pepper and sometime a chilly pepper. Sometimes I cook it for 10 or 15mins and sometimes I just mix it up and let it sit in the fridge overnight. |
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#8
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| San Marzano Tomatoes? where can I get these perfect tomatoes? any store carry them or do I need to have them imported? |
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#9
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| The Forno Bravo store sells them. Usually pretty tough to find locally. The real ones have a serial number and say DOP on the side... |
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#10
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| Cool, Thank's I wish they sold like larger cans because we do so many pizza parties i could use Resturant size cans LOL |
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