On Thu, 24 Feb 2005, Serendipity wrote:

> The Cook wrote:
>
>> Karen AKA Kajikit > wrote:
>>
>>
>>> I used to make my own pizza all the time in Australia, using tomato
>>> paste out of a jar, chopped up bacon, ham etc, and topped with grated
>>> mozzarella cheese. I made exactly the same thing in America and it
>>> came out inedible because it was so incredibly salty (and I didn't add
>>> any!) Is there something special I need to buy or use? Does anyone
>>> have a failproof recipe? ~Karen aka Kajikit
>>> Lover of fine chocolate, fun crafts, and furry felines
>>> http://www.kajikitscorner.com
>>> *remove 'nospam' to reply
>>
>>
>> You probably should start reading the ingredients list on the products
>> to make sure that they are what you expect. Buy 1, taste it. If you
>> do not like it, toss it and look for something else. Better to toss 1
>> can of something than to ruin a dish. BTW, Hunt makes a line of "no
>> salt added" tomato products. Look for them.
>>
> Very good advice! I use a home canned pizza sauce (Bernardin recipe). I
> eliminated the salt because we are watching our sodium intake. BTW, if you
> home can, you can control the sodium by either reducing it or eliminating it
> entirely depending on your tastes. Commercial tomato paste contains about 30
> g of sodium for 5.5 oz can. That is the small can. That is a fair amount of
> sodium if a whole can of paste was used. Sodium reduced mozzarella cheese is
> available as is low sodium ham and bacon. At least it is available here. So
> the same pizza made with sodium reduced products would taste less salty and
> be better for you.

only if you've got high blood pressure.

anyone know whether salt increases blood pressure for those with low blood
pressure?

lena