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Old 03-08-2012, 10:55 PM   #41
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Quote:
Originally Posted by vitauta View Post
what is your non-cook sauce?
As best as I can remember...
  • 1 28 oz. can whole San Marzano tomatoes, with juice (I used Cento brand)
  • 1 6 oz can tomato paste
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground fennel seed
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground red pepper flakes
  • 1/4 tsp black pepper
I just put everything in the food processor and gave it a couple of whizzes to break down the tomatoes.

Note: this makes enough sauce for about 4 12-inch pizzas.
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Old 03-08-2012, 11:12 PM   #42
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Originally Posted by Steve Kroll View Post
Andy's is prettier. I need to work on my pizza geometry so they come out round.
I keep being told pretty is fine, yummy is better.

When I made pizza on Tuesday I slipped putting Kathleen's in and the edge of it flopped off the stone. Not too pretty in the end...

Round is easier if you learn to throw it.
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Old 03-08-2012, 11:16 PM   #43
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Originally Posted by FrankZ View Post
I keep being told pretty is fine, yummy is better.

When I made pizza on Tuesday I slipped putting Kathleen's in and the edge of it flopped off the stone. Not too pretty in the end...

Round is easier if you learn to throw it.
I have always had issues with round. It's always a struggle.

I think it's all in how you start with a round ball and shape it from the first touch.
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Old 03-08-2012, 11:17 PM   #44
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Having one of those senior moments. What in the heck DID I make for dinner? Oh, yeah, fish tacos!
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Old 03-08-2012, 11:19 PM   #45
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Originally Posted by Claire View Post
Having one of those senior moments. What in the heck DID I make for dinner? Oh, yeah, fish tacos!

No that was last week.. you made something else tonight... want to try guessing again?
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Old 03-08-2012, 11:26 PM   #46
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Quote:
Originally Posted by Steve Kroll View Post
As best as I can remember...
  • 1 28 oz. can whole San Marzano tomatoes, with juice (I used Cento brand)
  • 1 6 oz can tomato paste
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground fennel seed
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground red pepper flakes
  • 1/4 tsp black pepper
I just put everything in the food processor and gave it a couple of whizzes to break down the tomatoes.

Note: this makes enough sauce for about 4 12-inch pizzas.
You could probably skip the food processor if you used passata instead of the canned tomatoes. And then you won't be getting the BPA from the lining of the tomato tin, 'cause all the passata I have seen comes in jars.
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Old 03-08-2012, 11:45 PM   #47
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Originally Posted by taxlady View Post
You could probably skip the food processor if you used passata instead of the canned tomatoes. And then you won't be getting the BPA from the lining of the tomato tin, 'cause all the passata I have seen comes in jars.
If it was the right time of year I would use fresh tomatoes. But, BPA or not, there is something about the whole tomatoes that makes all the difference in how marinara sauce tastes. I've tried puree and tomato sauce and they just taste kind of "dead" compared to the whole tomatoes. It would be nice if San Marzanos came in jars.

EDIT: After doing some Googling, I was able to find one jarred San Marzano product, but it was insanely expensive at $11 for a 20 oz jar.
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Old 03-09-2012, 01:31 AM   #48
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steve, your pizza sauce is almost exactly like a sweet sauce i make for sausage and peppers. the key is the additional fennel seed, and that it's heavier on oregano and basil.
i also use cento san marzano tomatoes.

2 caveats for everyone about cento tomatoes.

firstly, they sell san marzano certified tomatoes, as notd on the label, and american grown tomatoes. be sure to check the label. the american ones are good, but the imported are slightly better for not much of a price difference.

second, they are priced pretty high, but if you wait until june or july you can stock up on 28oz. cans at less than half the price, roughly $2 per can last summer.

actually, my dinner tonight is leftover pork rib ends cooked in cento tomatoes, herbs, and fennel seed sauce.
dw made panko chicken breasts and other things, but i wasn't hungry having killed off a coupla hot dogs earlier.
i'll turn the leftover chicken cutlets into chix parm for the weekend.
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Old 03-09-2012, 06:00 AM   #49
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Originally Posted by luckytrim View Post
Shrimps marinated in a Kung Pao Sauce-
Candied carrots- Fried Mushrooms- Macaroni Salad


Wowee! I would certainly love to have dinner at your place, anytime! I'm a mushroom fanatic. The shrimp, carrots and salad are my fav's also!
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Old 03-09-2012, 06:08 AM   #50
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Great pizzas, Steve and Andy!

You pasties look delicious, jonny!
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