bigwheel > wrote:
> ViLco;1843739 Wrote:
>> 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...
>> --
>> "Un pasto senza vino e' come un giorno senza sole"
>> Anthelme Brillat Savarin
>
>
> Since pizza was either invented in Noo Yawk City or
> Chicagostonia...depending on who is keeping books..why do anybody care
> about how Eyetalians do it? Use a combo of three different brands of
> canned sauce and all will be well with you and yours. This will save a
> bunch of manuel labor..seed chasing blah blah blah. Let us know. Also
> figger half a can of Anchovies and a big wad of pickled japs for each
> slice. A person cant go wrong like that.
>
>
>

Likely invented by someone's mother at home. Might have thrown eggplant on.
That's the way a barber told me his mother made pizza and the kids in the
neighborhood kept coming over for more. Probably 50-60 years ago.

Greg