Bought a 28 oz can of imported Italian tomatoes
 

....at HEB Central Market last week. Peeled plum tomatoes in puree with
salt and basil. From the ingredient list, it looks very much like
American tomatoes except without the calcium chloride (that means these
will cook apart instead of remaining firm; that's a good thing)

How would they best be used for making pizza? I assume they need to be
crushed and cooked down a little with some garlic and maybe pinches of
oregano and cayenne.

I have some pizza dough fermenting slowing in the refrigerator...

--
Thanks,
Bob

Bought a 28 oz can of imported Italian tomatoes
 

"zxcvbob" > ha scritto nel messaggio
> ...at HEB Central Market last week. Peeled plum tomatoes in puree with
> salt and basil. From the ingredient list, it looks very much like
> American tomatoes except without the calcium chloride (that means these
> will cook apart instead of remaining firm; that's a good thing)
>
> How would they best be used for making pizza? I assume they need to be
> crushed and cooked down a little with some garlic and maybe pinches of
> oregano and cayenne.
>
> I have some pizza dough fermenting slowing in the refrigerator...
>
> --
> Thanks,
> Bob

The most common thing is just to drain them well and squish them in the fist
and through the fingers. That goes on top of sliced garlic (if used) and
some herb usually oregano.

Bought a 28 oz can of imported Italian tomatoes
 

Giusi wrote:

> The most common thing is just to drain them well and squish them in the fist
> and through the fingers. That goes on top of sliced garlic (if used) and
> some herb usually oregano.

Yup, that is how my family would use them.
Hand squishing for sauce or any use was important. I don't know why...?
It feels "right" to continue doing it this way.

Bought a 28 oz can of imported Italian tomatoes
 

zxcvbob wrote:
> ...at HEB Central Market last week. Peeled plum tomatoes in puree with
> salt and basil. From the ingredient list, it looks very much like
> American tomatoes except without the calcium chloride (that means these
> will cook apart instead of remaining firm; that's a good thing)
>
> How would they best be used for making pizza? I assume they need to be
> crushed and cooked down a little with some garlic and maybe pinches of
> oregano and cayenne.
>
> I have some pizza dough fermenting slowing in the refrigerator...
>

I would break them up with my hands and place on the pizza.

Bought a 28 oz can of imported Italian tomatoes
 

On Mon 27 Oct 2008 04:56:54a, Goomba told us...

> Giusi wrote:
>
>> The most common thing is just to drain them well and squish them in the
>> fist and through the fingers. That goes on top of sliced garlic (if
>> used) and some herb usually oregano.
>
> Yup, that is how my family would use them.
> Hand squishing for sauce or any use was important. I don't know why...?
> It feels "right" to continue doing it this way.

T-R-A-D-I-T-I-O-N

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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