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Terry Coombs

On 9/12/2017 2:36 PM, wrote:
> Terry Coombs wrote:
>> Â* And just enough - mostly Roma - for a double batch of pizza sauce .
>> It's simmering on the back burner even as i type this - I'll post the
>> recipe if any one wants it . I'll let it mellow overnight then make
>> pizza tomorrow . I'm not sure just how much I use per pie , whatever is
>> left will be divided up into appropriate quantities and frozen for later
>> use . The sauce is what takes the time , I simmer it for at least 3 or 4
>> hours . Dough is easier , only needs to be handled briefly twice after
>> measuring into the bread machine .
> Pizza sauce should be cooked very minimally... simmer fresh very ripe
> Romas just enough to pass through a food mill to remove skins and
> seeds, season and place on pizza, sauce will cook in the hot oven.
> Cooking tomato sauce for hours will cause it to caramelize, won't
> taste like tomatoes, won't even be red... then placing it in a hot
> oven for pizza it'll become burnt. Most people over cook tomato sauce
> for pasta too... there're a lot of 'talians afflicted with severe
> TIAD.

Â* Your opinion ? I most heartily disagree with you . The intent of
simmering a sauce is for the flavors to mingle and enhance each other .
It's called "synergy" , when the whole exceeds the sum of the parts .
I'll put my simmered for hours spaghetti sauce up against yours or any
other . If you're caramelizing the sugars you're using WAY too much heat
..Â* I have cooked this (spaghetti) sauce for up to 100 people *BY*
*REQUEST* for church dinners ... and have been published in at least 3
"church"Â* cookbooks . The wife sez that my pizza is better than the
local pizzeria - which I considerÂ* the best I've ever had (Tommy's
Famous in Mountain View Ar , they got a web page)Â* . Now then , just
pack up your opinion in your little rucksack and toddle on up the road .

Â* --

Â* Snag