zxcvbob wrote:
> Bob (this one) wrote:
>
>> I don't cook most tomato sauces for hours, like the general notion
>> suggests. My view is that a short cook keeps more of the fresh tomato
>> flavor. Fully ripe tomatoes are best.
>>
>> To that end, getting rid of skins, seeds and the "tomato snot" that
>> surrounds the seeds is a giant step toward getting a thicker sauce
>> while still preserving the freshness. I "clean" the tomatoes and chop
>> them coarsely. Saute in olive oil (with onion, fresh herbs, or
>> whatever) for 20-30 minutes and run a wand blender in it for a while.
>> Usually not to make a smooth puree, but to still preserve some small
>> chunks to give it a bit of "bite."
>>
>> Did that yesterday to put on this 16", deep dish pizza, the crust of
>> which I cracked flipping it out of the pan. Three ripe tomatoes with
>> other stuff for the sauce. <http://i1.tinypic.com/o8dyls.jpg>
>>
>> Used the rest of the dough to make two smooth-crusted loaves and two
>> rustic loaves. <http://i1.tinypic.com/o8e1cl.jpg>
>>
>> Big high-gluten flour usage day...
>>
>> Pastorio
>
> Have you ever tried using frozen tomatoes with the clear yellow juice
> poured off (don't waste it!) after thawing?

Nope.

> They taste like fresh
> tomatoes, with most of the water gone. The texture is crap, but you
> don't care about that if you are cooking and blenderizing them. They'll
> still have the seeds, if that's a problem.

They don't have to have the seeds. Several ways to get rid of them if
that's important. Not a big deal.

Pastorio