sf wrote:
> On Sat, 26 Apr 2008 11:25:09 -0700 (PDT), Sheldon >
> wrote:
>
>> sf wrote:
>>> Melba's Jammin' wrote:
>>>> I find I like my pizza sauce the consistency of
>>>> sauce; Rob prefers thicker.
>>>
>>> I like mine thicker too, so I just open a can of tomato paste and
>>> slather it on. ?
>>
>> No seasoning... don't you find the flavor of pure paste kind of
>> acetic...
>>
> I didn't know I was supposed to talk about seasoning too. I was just
> saying what I use instead of tomato sauce. See my reply to Jill.
>
>> I would add some water... the little bit of extra liquid
>> would help to cook any toppings and keep cheese from burning.
>
> I don't need any water. I don't want mushy toppings or a soggy crust.
> I've used everything - home made marinara, ground tomatoes, canned
> tomato sauce and the two things I like to use best right now are
> either Classico tomato/basil pesto or a can of tomato paste and I'll
> add the seasoning myself.
>
>>> It never burns.
>>
>> Well, it wouldn't unless the oven temperature is too high or left to
>> bake too long.
>
> I use a very high oven temperature, but I keep an eye on the pizza so
> it doesn't burn. It's done in 7 - 10 minutes. Just enough time to
> form a new crust and assemble the toppings on another pizza.
>
>> Tomato paste is pure tomato, nothing added and not
>> really cooked... it's made commercially by warming and using a
>> sophisticated vacuum type dehydration tower, same as is used for
>> making orange juice concentrate.
>
> Interesting! That's why it tastes so tomatoey and fresh to me.
>
>> Many tomato products are made from
>> paste, all tomato juice is simply reconstituted paste... you can save
>> substantial dollars (and storeage space) by making your own from
>> paste.
>
> Makes sense.

I haven't followed this thread at all except the last few posts. But now if
I wanted a spicier tomato sauce for pasta I would use chili powder or even
Jalapeno, unless as a topping, but would add crushed red pepper to the
sauce. It is a regular in tomato sauces and the amount you add will simply
adjust the taste.

--

Joe Cilinceon