Pizza Time! - Page 2

Kikaida · June 16, 2015

That looks great...Sauce recipe please!

zeuspaul · June 16, 2015

Strictly tomatoes in the sauce. I cut them in half and then heat in a stainless steel pot until they are soft. Then run them through a stainless steel food mill to remove seeds and skins. Then cook until it thickens. I always use stainless because I don't want flavors from the cookware or strainer. I use a thermostatically controlled cast iron electric burner because heat is slow and even so there is minimal stirring to prevent sticking to the bottom of the pan.

It is hard to improve on the flavor of pure home grown tomatoes in the sauce. I sprinkle oregano on the sauce while building the pizza.

Starlight · June 16, 2015

Looks yummy!!!!! Now you make me want to call local corner place and order a sausage, mushroom and olive pizza, since I doubt you will deliver to here, or maybe you will? Hint! Hint!

Do you make it up the sauce fresh as you go or do you can or freeze some too?

wildcat62 · June 16, 2015

Wow that looks tasty.

zeuspaul · June 16, 2015

I don't have a big surplus of tomatoes right now so I use as I go. In the past I have canned but too big of an operation and too many rules for me. Now I freeze in glass if I have a surplus.

It is warm outside now and I have a feeling I will be buried in tomatoes in about a week. Drip and fertigation has made a big difference in my plants. I may have to use my big squeezer if the crop is as big as I think it may be.

Old chef · June 16, 2015

Need a job?
Old Chef

June 16, 2015	#16
Kikaida Tomatovillian™ Join Date: Apr 2015 Location: Valencia, CA Posts: 258	That looks great...Sauce recipe please!

June 16, 2015	#17
zeuspaul Tomatovillian™ Join Date: May 2007 Location: North County, San Diego Posts: 419	Strictly tomatoes in the sauce. I cut them in half and then heat in a stainless steel pot until they are soft. Then run them through a stainless steel food mill to remove seeds and skins. Then cook until it thickens. I always use stainless because I don't want flavors from the cookware or strainer. I use a thermostatically controlled cast iron electric burner because heat is slow and even so there is minimal stirring to prevent sticking to the bottom of the pan. It is hard to improve on the flavor of pure home grown tomatoes in the sauce. I sprinkle oregano on the sauce while building the pizza.

June 16, 2015	#18
Starlight Tomatovillian™ Join Date: Jan 2015 Location: AL Posts: 1,993	Looks yummy!!!!! Now you make me want to call local corner place and order a sausage, mushroom and olive pizza, since I doubt you will deliver to here, or maybe you will? Hint! Hint! Do you make it up the sauce fresh as you go or do you can or freeze some too?

June 16, 2015	#19
wildcat62 Tomatovillian™ Join Date: May 2014 Location: Zone 6 Northern Kentucky Posts: 1,094	Wow that looks tasty.

June 16, 2015	#21
Old chef Tomatovillian™ Join Date: Jun 2014 Location: Long island Posts: 456	Need a job? Old Chef