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The Cook wrote:
> wrote:
>
> >I've found that some of the better pizza sauce tends to have a
> >tangy, smoky taste. Does anybody have any idea what ingredients
> >produce this flavor?
> >
> >Most of the pizza sauce recipes I've seen are nothing more
> >than a thickened, glorified spaghetti sauce (i.e. tomato sauce/
> >paste, basil, oregano) and are too weak and "fruity". I know
> >there's other ingredients involved here.
> >
> >RPM
>
> Check out Alton Brown's spaghetti recipe. You can find it on the
> Foodtv web site. He roasts his tomatoes, herbs and spices first.

Pizza sauce needs no prior cooking/roasting, it will receive all the
cooking/roasting it needs while the pizza is baked. Pizza sauce is
best prepared with tomatoes as they come from the can, broken by hand,
and seasoned but no cooking. In fact topping pizza with precooked
sauce will almost gaurantee that the sauce will burn before the pizza
is finished baking... that's because cooked sauce is already pretty
well caramelized, baking in a hot oven as one does pizza pushes it
right over the edge.