> wrote in message
ups.com...
> 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?

Having tested some red sauces with and without, I am pretty certain that
smoky background flavor is anchovies. Provolone has a bit of smokey taste,
as well, but i don;t think it goes intp sauces, just on top.

I might suggest you check out some marinara sauce and some other kind of red
sauce and see if marinara has the taste you are looking for.

>
> 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
>