"ViLco" > wrote in message
...
> Of all the pizzaioli I talked about their tomato sauce for pizza, all told
> but one me the same: they buy big cans of pelled tomatoes (pelati) and run
> them through a food processor, then they scour the sauce in order to get
> rid of the sseds.
> The one who differs does the same but then puts some oil and garlic in a
> big pot, sautees the garlic, removes it and adds the processed pelati,
> then let it get to boiling point and turns off the heat.
> Honestly, I can't tell the difference between his tomato and the others',
> and this is probably the reason why the others don't cook it.
> One fy best pizzas at home, though, was when I had a skillet of pancetta
> (unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
> sauce, some mozzarella and shredded gorgonzola here and there.
> BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a
> miracle and they work so good together...

I do not like most of the canned/jarred sauces here because of their odd
taste and texture They often add high fructose corn syrup or soybean oil
and I don't think those things belong in there. Some that I do like are
much more expensive.

When I make it at home, I don't always cook it down. Doing that can bring
better flavor. But you can also add a little tomato paste and that helps
too.