I am not particular, any jar of sauce will do :-) Usually Prego
Mushroom. I only like pepperoni pizza, so the pepperoni provides the
spices imo.

After the debate on meatloaf, and ketchups... I went to the store, and
needed pizza sauce. They were out of the small jars, and I don't cook
for a family of 6. The large jar is too much.

So, when I came to the canned tomatoes aisle, I studied the choices. I
decided on a can of diced tomatoes. Once again, no small cans, only
large cans.

I understand cost feasibility but don't like it :-) p.s. here in the
frozen tundra I don't have access to year-round fresh tomatoes and
wouldn't make time for that much work anyway.

So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
Oregano-No Salt Added" for 98cents. That's about half the price of a
large jar of pizza sauce (which has enough preservatives to store in
fridge indefinitely.)

I ignore cost feasibility in this instance :-)

I have high hopes this will make for an interesting pizza-and who knows,
I might try one of these cans of diced tomatoes in a meatloaf!

z z wrote:

> So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and

> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!

If you use it straight from the jar, you'll have soup on bread.

On 1/3/2013 12:57 PM, z z wrote:
> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
> spices imo.
>
> After the debate on meatloaf, and ketchups... I went to the store, and
> needed pizza sauce. They were out of the small jars, and I don't cook
> for a family of 6. The large jar is too much.
>
(snip)

> So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
> Oregano-No Salt Added" for 98cents. That's about half the price of a
> large jar of pizza sauce (which has enough preservatives to store in
> fridge indefinitely.)
>
> I ignore cost feasibility in this instance :-)
>
> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!
>
Go for it. If it turns out poorly all you've lost is a pizza. I *do*
hope you at least add some fresh cheese to that pizza.

Jill

On Thu, 3 Jan 2013 11:57:21 -0600, (z z) wrote:

> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
> spices imo.
>
> After the debate on meatloaf, and ketchups... I went to the store, and
> needed pizza sauce. They were out of the small jars, and I don't cook
> for a family of 6. The large jar is too much.
>
> So, when I came to the canned tomatoes aisle, I studied the choices. I
> decided on a can of diced tomatoes. Once again, no small cans, only
> large cans.
>
> I understand cost feasibility but don't like it :-) p.s. here in the
> frozen tundra I don't have access to year-round fresh tomatoes and
> wouldn't make time for that much work anyway.
>
> So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
> Oregano-No Salt Added" for 98cents. That's about half the price of a
> large jar of pizza sauce (which has enough preservatives to store in
> fridge indefinitely.)
>
> I ignore cost feasibility in this instance :-)
>
> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!

I think you'll like it. Drain the juice (and save it for something
else), put the pulp & herbs in the food processor or blender and whiz
them up to smooth out. If you want a rustic sauce, just reserve some
of the diced tomatoes to add back after you give the rest of them a
whirl. I add extra onions and garlic to the tomatoes before I process
them because I always want more anyway.

--
Food is an important part of a balanced diet.

z z wrote:
> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
> spices imo.
>
> After the debate on meatloaf, and ketchups... I went to the store, and
> needed pizza sauce. They were out of the small jars, and I don't cook
> for a family of 6. The large jar is too much.
>
> So, when I came to the canned tomatoes aisle, I studied the choices. I
> decided on a can of diced tomatoes. Once again, no small cans, only
> large cans.
>
> I understand cost feasibility but don't like it :-) p.s. here in the
> frozen tundra I don't have access to year-round fresh tomatoes and
> wouldn't make time for that much work anyway.
>
> So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
> Oregano-No Salt Added" for 98cents. That's about half the price of a
> large jar of pizza sauce (which has enough preservatives to store in
> fridge indefinitely.)
>
> I ignore cost feasibility in this instance :-)
>
> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!
>


The Hunt's (or is in Heinz?) industrial pizza sauce in #10 cans for less
than $4 at Sam's Club is actually pretty good You can divide it up into
smaller portions and freeze it.

If you used canned tomatoes instead of sauce, you need to cook them down
-- reduce the volume by about half. A nonstick skillet works best. Or
I guess you could just drain them...

The biggest breakthough I've had in making my own pizza is to use
shredded whole-milk mozzarella instead of part-skim. It's kind of hard
to find sometimes. Just don't go hog-wild with other fatty ingredients,
or the pizza will be too greasy.

Bob

On Thu, 03 Jan 2013 13:28:53 -0600, zxcvbob >
wrote:

> The biggest breakthough I've had in making my own pizza is to use
> shredded whole-milk mozzarella instead of part-skim. It's kind of hard
> to find sometimes. Just don't go hog-wild with other fatty ingredients,
> or the pizza will be too greasy.
>
> Bob

I make my own pizza, tried whole milk a few times and under-whelmed by
it would be an understatement. I simply don't get what all the hoopla
is about.

--
Food is an important part of a balanced diet.

In article >,
(z z) wrote:

> I have high hopes this will make for an interesting pizza-and who knows,
> I might try one of these cans of diced tomatoes in a meatloaf!

To be really frugal, dump a 8 ounce can of tomato sauce in a small
saucepan, crush in one large clove of garlic or mash and chop the garlic
with a knife if you wish, add a half teaspoon of oregano, a half
teaspoon of basil and a pinch of salt. Cook on medium for a couple of
minutes to eliminate the raw garlic taste and take a sip. If you want
your pizza sauce a bit sweeter, add a bit of sugar. I'd start with a
quarter tsp. Feel free to add anything else you want.
To be super-frugal, I'd just use tomato sauce with a bit of salt and
maybe a bit of sugar to taste.
The 8 ounce can of tomato sauce will make enough pizza sauce for one
really big pizza unless you like your sauce squirting out of the slices
while you eat. The other ingredients are just a flavorful bonus.
Throw away what little is left, and you won't have leftover sauce to
store, worry about or feel guilty about.
Feel free to experiment with herb and spice flavored 8 ounce cans of
tomato sauce. I haven't.

leo

I can just use cheap tomato, basil, garlic, spaghetti sauce, with mushroom
if you must, and keep adding oregano until it's pizza sauce.

Greg

"Leonard Blaisdell" > wrote in message
...
> In article >,
> (z z) wrote:
>
>> I have high hopes this will make for an interesting pizza-and who knows,
>> I might try one of these cans of diced tomatoes in a meatloaf!
>
> To be really frugal, dump a 8 ounce can of tomato sauce in a small
> saucepan, crush in one large clove of garlic or mash and chop the garlic
> with a knife if you wish, add a half teaspoon of oregano, a half
> teaspoon of basil and a pinch of salt. Cook on medium for a couple of
> minutes to eliminate the raw garlic taste and take a sip. If you want
> your pizza sauce a bit sweeter, add a bit of sugar. I'd start with a
> quarter tsp. Feel free to add anything else you want.
> To be super-frugal, I'd just use tomato sauce with a bit of salt and
> maybe a bit of sugar to taste.
> The 8 ounce can of tomato sauce will make enough pizza sauce for one
> really big pizza unless you like your sauce squirting out of the slices
> while you eat. The other ingredients are just a flavorful bonus.
> Throw away what little is left, and you won't have leftover sauce to
> store, worry about or feel guilty about.
> Feel free to experiment with herb and spice flavored 8 ounce cans of
> tomato sauce. I haven't.

I would do similar but cook it down a bit more. I like a thicker sauce.
But I also like a lot of sauce and if there is one thing that Pizza Hut was
good for, it was introducing me to dipping my pizza in extra sauce.

On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
wrote:

> I can just use cheap tomato, basil, garlic, spaghetti sauce, with mushroom
> if you must, and keep adding oregano until it's pizza sauce.
>
I think she knows all the shortcuts. I just open a can of tomato
paste and use it as is. EVOO goes under, herb's and everything else
go on top.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> wrote:
>
>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
>> mushroom
>> if you must, and keep adding oregano until it's pizza sauce.
>>
> I think she knows all the shortcuts. I just open a can of tomato
> paste and use it as is. EVOO goes under, herb's and everything else
> go on top.

Paste? That's rather thick and intense in flavor! I could see adding a
little to tomato sauce to thicken it but not use as is.

On Jan 3, 11:57*am, (z z) wrote:
> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom. I only like pepperoni pizza, so the pepperoni provides the

Please share what pepperoni you like. I can't find one that is
edible.

Furthermore, you use spaghetti sauce on pizza? I thought this froup
was supposed to be so sophisticated. Are you going to chew some gum
and diddle the maid next?

Flame on!

On Jan 3, 1:19*pm, sf > wrote:
> On Thu, 3 Jan 2013 11:57:21 -0600, (z z) wrote:
> > I am not particular, any jar of sauce will do :-) Usually Prego
> > Mushroom. I only like pepperoni pizza, so the pepperoni provides the
> > spices imo.
>
> > After the debate on meatloaf, and ketchups... I went to the store, and
> > needed pizza sauce. They were out of the small jars, and I don't cook
> > for a family of 6. The large jar is too much.
>
> > So, when I came to the canned tomatoes aisle, I studied the choices. I
> > decided on a can of diced tomatoes. Once again, no small cans, only
> > large cans.
>
> > I understand cost feasibility but don't like it :-) p.s. here in the
> > frozen tundra I don't have access to year-round fresh tomatoes and
> > wouldn't make time for that much work anyway.
>
> > So I bought 14.5 oz "Del Monte Diced Tomatoes with Basil, Garlic, and
> > Oregano-No Salt Added" for 98cents. That's about half the price of a
> > large jar of pizza sauce (which has enough preservatives to store in
> > fridge indefinitely.)
>
> > I ignore cost feasibility in this instance :-)
>
> > I have high hopes this will make for an interesting pizza-and who knows,
> > I might try one of these cans of diced tomatoes in a meatloaf!
>
> I think you'll like it. *Drain the juice (and save it for something
> else), put the pulp & herbs in the food processor or blender and whiz
> them up to smooth out. *If you want a rustic sauce, just reserve some
> of the diced tomatoes to add back after you give the rest of them a
> whirl. *I add extra onions and garlic to the tomatoes before I process
> them because I always want more anyway.

Once again, SF asserts her dumb-****ness.

On Jan 4, 1:45*am, "Julie Bove" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> > wrote:
>
> >> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
> >> mushroom
> >> if you must, and keep adding oregano until it's pizza sauce.
>
> > I think she knows all the shortcuts. *I just open a can of tomato
> > paste and use it as is. *EVOO goes under, herb's and everything else
> > go on top.
>
> Paste? *That's rather thick and intense in flavor! * *I could see adding a
> little to tomato sauce to thicken it but not use as is.

Only a dipshit would make her suggestions. If you haven't figured it
out, SF is a ****.

On 1/4/2013 2:45 AM, Julie Bove wrote:
> "sf" > wrote in message
> ...
>> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
>> wrote:
>>
>>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
>>> mushroom
>>> if you must, and keep adding oregano until it's pizza sauce.
>>>
>> I think she knows all the shortcuts. I just open a can of tomato
>> paste and use it as is. EVOO goes under, herb's and everything else
>> go on top.
>
> Paste? That's rather thick and intense in flavor! I could see adding a
> little to tomato sauce to thicken it but not use as is.
>
>
Not that I know much about pizza sauce, but tomato *paste* is not only
very thick it's extremely bland. As written, it's not something I'd enjoy.

Jill

sf wrote:
> ...I just open a can of tomato
> paste and use it as is. EVOO goes under, herb's and everything else
> go on top.
>

Yuck. Unless you mean Contadina "Italian Style Paste", which has salt,
sugar, garlic, and spices in it already -- it's like concentrated
spaghetti sauce. (but then you probably wouldn't add herbs...)

Bob

On Thu, 3 Jan 2013 23:45:47 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> >>
> > I think she knows all the shortcuts. I just open a can of tomato
> > paste and use it as is. EVOO goes under, herbs and everything else
> > go on top.
>
> Paste? That's rather thick and intense in flavor! I could see adding a
> little to tomato sauce to thicken it but not use as is.
>
I don't put much on because I prefer a very thin layer of sauce. The
paste spreads easily because it combines with the EVOO and there are
naked or at least thin spots on the crust that fill in when heated. I
mainly use tomato pesto (which is just as thick) as my "sauce" these
days, but tomato paste works just as well.

--
Food is an important part of a balanced diet.

On Fri, 04 Jan 2013 07:02:59 -0500, jmcquown >
wrote:

> On 1/4/2013 2:45 AM, Julie Bove wrote:
> > "sf" > wrote in message
> > ...
> >> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> >> wrote:
> >>
> >>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
> >>> mushroom
> >>> if you must, and keep adding oregano until it's pizza sauce.
> >>>
> >> I think she knows all the shortcuts. I just open a can of tomato
> >> paste and use it as is. EVOO goes under, herb's and everything else
> >> go on top.
> >
> > Paste? That's rather thick and intense in flavor! I could see adding a
> > little to tomato sauce to thicken it but not use as is.
> >
> >
> Not that I know much about pizza sauce, but tomato *paste* is not only
> very thick it's extremely bland. As written, it's not something I'd enjoy.
>
What part of "herbs go on top" didn't you understand?


--
Food is an important part of a balanced diet.

On Fri, 4 Jan 2013 01:44:50 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 4, 1:45*am, "Julie Bove" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
>> > wrote:
>>
>> >> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
>> >> mushroom
>> >> if you must, and keep adding oregano until it's pizza sauce.
>>
>> > I think she knows all the shortcuts. *I just open a can of tomato
>> > paste and use it as is. *EVOO goes under, herb's and everything else
>> > go on top.
>>
>> Paste? *That's rather thick and intense in flavor! * *I could see adding a
>> little to tomato sauce to thicken it but not use as is.
>
>Only a dipshit would make her suggestions. If you haven't figured it
>out, SF is a ****.

sf wishes she was a ****... I always figured sf is an asexual ass.

On Fri, 04 Jan 2013 11:35:20 -0600, zxcvbob >
wrote:

> sf wrote:
> > ...I just open a can of tomato
> > paste and use it as is. EVOO goes under, herbs and everything else
> > go on top.
> >
>
> Yuck. Unless you mean Contadina "Italian Style Paste", which has salt,
> sugar, garlic, and spices in it already -- it's like concentrated
> spaghetti sauce. (but then you probably wouldn't add herbs...)
>
Either one works. I used plain old tomato paste before they invented
that one and I add herbs to both. You go right ahead and do whatever
floats your boat and I'll continue doing what floats mine.

--
Food is an important part of a balanced diet.

On Fri, 4 Jan 2013 01:41:08 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 3, 11:57*am, (z z) wrote:
>> I am not particular, any jar of sauce will do :-) Usually Prego
>> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
>
>Please share what pepperoni you like. I can't find one that is
>edible.

The pepperoni I like is too good for topping pizza; Hormel Rosa
Grande.
http://stores.guilianos.com/-strse-1...oni/Detail.bok

>Furthermore, you use spaghetti sauce on pizza? I thought this froup
>was supposed to be so sophisticated. Are you going to chew some gum
>and diddle the maid next?

Pizza sauce should be as close to raw as possible or it will
caramelize/burn in a hot oven. I use canned whole tomatoes in puree
and squish the tomatoes by hand, then season with granulated garlic,
Eyetalian herb blend, s n'p.

On Jan 3, 11:15*pm, sf > wrote:
> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> wrote:
>
> > I can just use cheap tomato, basil, garlic, spaghetti sauce, with mushroom
> > if you must, and keep adding oregano until it's pizza sauce.
>
> I think she knows all the shortcuts. *I just open a can of tomato
> paste and use it as is. *EVOO goes under, herb's and everything else
> go on top.
>
> --
> Food is an important part of a balanced diet.

Tomato paste! Good Lord!!

On Jan 4, 1:41*am, projectile vomit chick
> wrote:
> On Jan 3, 11:57*am, (z z) wrote:
>
> > I am not particular, any jar of sauce will do :-) Usually Prego
> > Mushroom. I only like pepperoni pizza, so the pepperoni provides the
>
> Please share what pepperoni you like. *I can't find one that is
> edible.
>
> Furthermore, you use spaghetti sauce on pizza? *I thought this froup
> was supposed to be so sophisticated. *Are you going to chew some gum
> and diddle the maid next?
>
> Flame on!

We'll leave the diddling up to you and the Mexicans.

On Jan 4, 1:44*am, projectile vomit chick
> wrote:
> On Jan 4, 1:45*am, "Julie Bove" > wrote:
>
>
>
>
>
>
>
>
>
> > "sf" > wrote in message
>
> .. .
>
> > > On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> > > wrote:
>
> > >> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
> > >> mushroom
> > >> if you must, and keep adding oregano until it's pizza sauce.
>
> > > I think she knows all the shortcuts. *I just open a can of tomato
> > > paste and use it as is. *EVOO goes under, herb's and everything else
> > > go on top.
>
> > Paste? *That's rather thick and intense in flavor! * *I could see adding a
> > little to tomato sauce to thicken it but not use as is.
>
> Only a dipshit would make her suggestions. *If you haven't figured it
> out, SF is a ****.

so sayeth the queen of scat.

On Jan 3, 12:57*pm, (z z) wrote:
> I am not particular, any jar of sauce will do :-) Usually Prego
> Mushroom.

What I have evolved to: An 8-ounce can of plain tomato sauce and a 6-
ounce can of plain tomato paste mixed in a freeze-able container along
with 2 teaspoons of dry "Italian herbs" mix, 1/4 teaspoon of crushed
fennel seed (since there's none in the "Italian herbs" mix I have),
and a 1/2 teaspoon of black pepper. The consistency is not too runny,
not too thick. Store container in the freezer if you don't make home-
made pizza often.

--
Silvar Beitel

Chemo wrote:
>
> On Jan 3, 11:15 pm, sf > wrote:
> > On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> > wrote:
> >
> > > I can just use cheap tomato, basil, garlic, spaghetti sauce, with mushroom
> > > if you must, and keep adding oregano until it's pizza sauce.
> >
> > I think she knows all the shortcuts. I just open a can of tomato
> > paste and use it as is. EVOO goes under, herb's and everything else
> > go on top.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Tomato paste! Good Lord!!


this is why she orders out for pizza most times

On Fri, 04 Jan 2013 17:20:11 -0500, Gary > wrote:

> Chemo wrote:
> >
> > On Jan 3, 11:15 pm, sf > wrote:
> > > On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> > > wrote:
> > >
> > > > I can just use cheap tomato, basil, garlic, spaghetti sauce, with mushroom
> > > > if you must, and keep adding oregano until it's pizza sauce.
> > >
> > > I think she knows all the shortcuts. I just open a can of tomato
> > > paste and use it as is. EVOO goes under, herb's and everything else
> > > go on top.
> > >
> > > --
> > > Food is an important part of a balanced diet.
> >
> > Tomato paste! Good Lord!!
>
>
> this is why she orders out for pizza most times

Sure coulda fooled me.

--
Food is an important part of a balanced diet.

On 1/4/2013 2:24 PM, sf wrote:
> On Fri, 04 Jan 2013 07:02:59 -0500, jmcquown >
> wrote:
>
>> On 1/4/2013 2:45 AM, Julie Bove wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
>>>> wrote:
>>>>
>>>>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
>>>>> mushroom
>>>>> if you must, and keep adding oregano until it's pizza sauce.
>>>>>
>>>> I think she knows all the shortcuts. I just open a can of tomato
>>>> paste and use it as is. EVOO goes under, herb's and everything else
>>>> go on top.
>>>
>>> Paste? That's rather thick and intense in flavor! I could see adding a
>>> little to tomato sauce to thicken it but not use as is.
>>>
>>>
>> Not that I know much about pizza sauce, but tomato *paste* is not only
>> very thick it's extremely bland. As written, it's not something I'd enjoy.
>>
> What part of "herbs go on top" didn't you understand?
>
>
Herbs or not, I'm not the only one who wondered about using tomato paste.

Jill

On Fri, 04 Jan 2013 21:05:03 -0500, jmcquown >
wrote:

>On 1/4/2013 2:24 PM, sf wrote:
>> On Fri, 04 Jan 2013 07:02:59 -0500, jmcquown >
>> wrote:
>>
>>> On 1/4/2013 2:45 AM, Julie Bove wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
>>>>> wrote:
>>>>>
>>>>>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
>>>>>> mushroom
>>>>>> if you must, and keep adding oregano until it's pizza sauce.
>>>>>>
>>>>> I think she knows all the shortcuts. I just open a can of tomato
>>>>> paste and use it as is. EVOO goes under, herb's and everything else
>>>>> go on top.
>>>>
>>>> Paste? That's rather thick and intense in flavor! I could see adding a
>>>> little to tomato sauce to thicken it but not use as is.
>>>>
>>>>
>>> Not that I know much about pizza sauce, but tomato *paste* is not only
>>> very thick it's extremely bland. As written, it's not something I'd enjoy.
>>>
>> What part of "herbs go on top" didn't you understand?
>>
>>
>Herbs or not, I'm not the only one who wondered about using tomato paste.
>
>Jill

Actually all canned tomato sauce is made by diluting tomato paste...
vine ripened tomatoes are harvested and turned to paste right in the
field (the factory travels by flatbed), paste costs far less to ship
to the manufacturers that use it to make tomato products like ketchup,
sauce, juice, etc... it's expensive to ship water, and vine ripened
tomatoes are too delicate to ship. Don't believe, look at tomato
juice, ketchup, etc. labels, all say made from tomato concentrate,
that's food processor's code for paste.

On Fri, 04 Jan 2013 21:05:03 -0500, jmcquown >
wrote:

> On 1/4/2013 2:24 PM, sf wrote:
> > On Fri, 04 Jan 2013 07:02:59 -0500, jmcquown >
> > wrote:
> >
> >> On 1/4/2013 2:45 AM, Julie Bove wrote:
> >>> "sf" > wrote in message
> >>> ...
> >>>> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz >
> >>>> wrote:
> >>>>
> >>>>> I can just use cheap tomato, basil, garlic, spaghetti sauce, with
> >>>>> mushroom
> >>>>> if you must, and keep adding oregano until it's pizza sauce.
> >>>>>
> >>>> I think she knows all the shortcuts. I just open a can of tomato
> >>>> paste and use it as is. EVOO goes under, herb's and everything else
> >>>> go on top.
> >>>
> >>> Paste? That's rather thick and intense in flavor! I could see adding a
> >>> little to tomato sauce to thicken it but not use as is.
> >>>
> >>>
> >> Not that I know much about pizza sauce, but tomato *paste* is not only
> >> very thick it's extremely bland. As written, it's not something I'd enjoy.
> >>
> > What part of "herbs go on top" didn't you understand?
> >
> >
> Herbs or not, I'm not the only one who wondered about using tomato paste.
>
It works and it's not my problem what you or anyone else thinks
without even trying it. I've made scratch pizza for years, I've gone
through a lot of options to use for red sauce, I know what I like and
it's an excellent shortcut.

--
Food is an important part of a balanced diet.

On 1/4/2013 9:50 PM, Brooklyn1 wrote:
>> >Herbs or not, I'm not the only one who wondered about using tomato paste.
>> >
>> >Jill

> Actually all canned tomato sauce is made by diluting tomato paste...
> vine ripened tomatoes are harvested and turned to paste right in the
> field (the factory travels by flatbed), paste costs far less to ship
> to the manufacturers that use it to make tomato products like ketchup,
> sauce, juice, etc... it's expensive to ship water, and vine ripened
> tomatoes are too delicate to ship. Don't believe, look at tomato
> juice, ketchup, etc. labels, all say made from tomato concentrate,
> that's food processor's code for paste.

That's all well and good. I'd still rather doctor up a small can of
tomato *sauce* rather than use the thick paste/concentrate. If it works
for sf, more power to her.

Years ago I bought a tube (rather than those little cans) of tomato
paste. Everyone here was saying "Oh, it's great! You can just use a
little dab as needed. You don't have to worry about storing what's left
in the open can!" There was much discussion about freezing a Tbs. or
two. Why bother? Yet when I saw it sold in tubes at the grocery store,
I bought one. Guess what? It remains unopened to this day. I still
have a couple of cans of Contadina tomato paste in the pantry, too. I
just don't use much of it.

Jill

On 1/5/2013 11:07 AM, jmcquown wrote:
>
> Years ago I bought a tube (rather than those little cans) of tomato
> paste. Everyone here was saying "Oh, it's great! You can just use a
> little dab as needed. You don't have to worry about storing what's left
> in the open can!" There was much discussion about freezing a Tbs. or
> two. Why bother? Yet when I saw it sold in tubes at the grocery store,
> I bought one. Guess what? It remains unopened to this day. I still
> have a couple of cans of Contadina tomato paste in the pantry, too. I
> just don't use much of it.

Oh, I love those tubes of tomato paste! Handy to put a small flavor of
tomato in whatever you're cooking if you need it. Sauces, stews, soups
- I use it a lot.

On Sat, 05 Jan 2013 20:36:49 -0500, Cheryl >
wrote:

>On 1/5/2013 11:07 AM, jmcquown wrote:
>>
>> Years ago I bought a tube (rather than those little cans) of tomato
>> paste. Everyone here was saying "Oh, it's great! You can just use a
>> little dab as needed. You don't have to worry about storing what's left
>> in the open can!" There was much discussion about freezing a Tbs. or
>> two. Why bother? Yet when I saw it sold in tubes at the grocery store,
>> I bought one. Guess what? It remains unopened to this day. I still
>> have a couple of cans of Contadina tomato paste in the pantry, too. I
>> just don't use much of it.
>
>Oh, I love those tubes of tomato paste! Handy to put a small flavor of
>tomato in whatever you're cooking if you need it. Sauces, stews, soups
>- I use it a lot.

How much does a tube of tomato paste cost? A small can is like $0.49,
so if you have some left over it isn't a big deal to just throw it
out.

Anyway, if I ever make any dish that calls for some minute amount of
tomato paste, I just dump in the whole can. More flavour.

Doris

Brooklyn1 wrote:
> On Fri, 04 Jan 2013 21:05:03 -0500, jmcquown >
> wrote:
>
>> On 1/4/2013 2:24 PM, sf wrote:
>>> On Fri, 04 Jan 2013 07:02:59 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 1/4/2013 2:45 AM, Julie Bove wrote:
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Fri, 4 Jan 2013 06:14:13 +0000 (UTC), gregz
>>>>>> > wrote:
>>>>>>
>>>>>>> I can just use cheap tomato, basil, garlic, spaghetti sauce,
>>>>>>> with mushroom
>>>>>>> if you must, and keep adding oregano until it's pizza sauce.
>>>>>>>
>>>>>> I think she knows all the shortcuts. I just open a can of tomato
>>>>>> paste and use it as is. EVOO goes under, herb's and everything
>>>>>> else go on top.
>>>>>
>>>>> Paste? That's rather thick and intense in flavor! I could see
>>>>> adding a little to tomato sauce to thicken it but not use as is.
>>>>>
>>>>>
>>>> Not that I know much about pizza sauce, but tomato *paste* is not
>>>> only very thick it's extremely bland. As written, it's not
>>>> something I'd enjoy.
>>>>
>>> What part of "herbs go on top" didn't you understand?
>>>
>>>
>> Herbs or not, I'm not the only one who wondered about using tomato
>> paste.
>>
>> Jill
>
> Actually all canned tomato sauce is made by diluting tomato paste...
> vine ripened tomatoes are harvested and turned to paste right in the
> field (the factory travels by flatbed), paste costs far less to ship
> to the manufacturers that use it to make tomato products like ketchup,
> sauce, juice, etc... it's expensive to ship water, and vine ripened
> tomatoes are too delicate to ship. Don't believe, look at tomato
> juice, ketchup, etc. labels, all say made from tomato concentrate,
> that's food processor's code for paste.

That's true but she didn't say that she used diluted tomato paste. Just
tomato paste.

jmcquown wrote:
> On 1/4/2013 9:50 PM, Brooklyn1 wrote:
>>>> Herbs or not, I'm not the only one who wondered about using tomato
>>>> paste. Jill
>
>> Actually all canned tomato sauce is made by diluting tomato paste...
>> vine ripened tomatoes are harvested and turned to paste right in the
>> field (the factory travels by flatbed), paste costs far less to ship
>> to the manufacturers that use it to make tomato products like
>> ketchup, sauce, juice, etc... it's expensive to ship water, and vine
>> ripened tomatoes are too delicate to ship. Don't believe, look at
>> tomato juice, ketchup, etc. labels, all say made from tomato
>> concentrate, that's food processor's code for paste.
>
> That's all well and good. I'd still rather doctor up a small can of
> tomato *sauce* rather than use the thick paste/concentrate. If it
> works for sf, more power to her.
>
> Years ago I bought a tube (rather than those little cans) of tomato
> paste. Everyone here was saying "Oh, it's great! You can just use a
> little dab as needed. You don't have to worry about storing what's
> left in the open can!" There was much discussion about freezing a
> Tbs. or two. Why bother? Yet when I saw it sold in tubes at the
> grocery store, I bought one. Guess what? It remains unopened to
> this day. I still have a couple of cans of Contadina tomato paste in
> the pantry, too. I just don't use much of it.

Yeah. I've bought those a few times. And at some point I actually used the
things but I can't remember what I was making at the time. The last one I
bought was used maybe once. I found it in the door of the fridge somewhat
recently, badly expired and the tube had begun to corrode. Currently I have
a little can of tomato paste that I think I got at Big Lots. Not really
likely that I'll use it.

On Sat, 05 Jan 2013 23:33:32 -0500, Doris Night
> wrote:

> On Sat, 05 Jan 2013 20:36:49 -0500, Cheryl >
> wrote:
>
> >On 1/5/2013 11:07 AM, jmcquown wrote:
> >>
> >> Years ago I bought a tube (rather than those little cans) of tomato
> >> paste. Everyone here was saying "Oh, it's great! You can just use a
> >> little dab as needed. You don't have to worry about storing what's left
> >> in the open can!" There was much discussion about freezing a Tbs. or
> >> two. Why bother? Yet when I saw it sold in tubes at the grocery store,
> >> I bought one. Guess what? It remains unopened to this day. I still
> >> have a couple of cans of Contadina tomato paste in the pantry, too. I
> >> just don't use much of it.
> >
> >Oh, I love those tubes of tomato paste! Handy to put a small flavor of
> >tomato in whatever you're cooking if you need it. Sauces, stews, soups
> >- I use it a lot.
>
> How much does a tube of tomato paste cost? A small can is like $0.49,
> so if you have some left over it isn't a big deal to just throw it
> out.
>
Tube tomato is easily 5 times as much and probably more.

> Anyway, if I ever make any dish that calls for some minute amount of
> tomato paste, I just dump in the whole can. More flavour.
>
To be honest, I thought the same way until someone said to freeze it
by the tablespoon. I do that now and put the frozen pieces into a
baggie afterward. It's a real plus for my cooking purposes to have it
on hand so I can use it when a little tomato is appropriate in a
recipe.

--
Food is an important part of a balanced diet.

Doris Night wrote:
> On Sat, 05 Jan 2013 20:36:49 -0500, Cheryl >
> wrote:
>
>> On 1/5/2013 11:07 AM, jmcquown wrote:
>>>
>>> Years ago I bought a tube (rather than those little cans) of tomato
>>> paste. Everyone here was saying "Oh, it's great! You can just use
>>> a little dab as needed. You don't have to worry about storing
>>> what's left in the open can!" There was much discussion about
>>> freezing a Tbs. or two. Why bother? Yet when I saw it sold in
>>> tubes at the grocery store, I bought one. Guess what? It remains
>>> unopened to this day. I still have a couple of cans of Contadina
>>> tomato paste in the pantry, too. I just don't use much of it.
>>
>> Oh, I love those tubes of tomato paste! Handy to put a small flavor
>> of tomato in whatever you're cooking if you need it. Sauces, stews,
>> soups - I use it a lot.
>
> How much does a tube of tomato paste cost? A small can is like $0.49,
> so if you have some left over it isn't a big deal to just throw it
> out.
>
> Anyway, if I ever make any dish that calls for some minute amount of
> tomato paste, I just dump in the whole can. More flavour.

The tubes are not cheap because I think all of the ones I have seen are
imported from Italy. Probably somewhere around $3 and up. I've seen very
expensive ones.

On 1/4/2013 2:33 PM, Brooklyn1 wrote:
> On Fri, 4 Jan 2013 01:41:08 -0800 (PST), projectile vomit chick
> > wrote:
>
>> On Jan 3, 11:57 am, (z z) wrote:
>>> I am not particular, any jar of sauce will do :-) Usually Prego
>>> Mushroom. I only like pepperoni pizza, so the pepperoni provides the
>>
>> Please share what pepperoni you like. I can't find one that is
>> edible.
>
> The pepperoni I like is too good for topping pizza; Hormel Rosa
> Grande.
> http://stores.guilianos.com/-strse-1...oni/Detail.bok
>
>> Furthermore, you use spaghetti sauce on pizza? I thought this froup
>> was supposed to be so sophisticated. Are you going to chew some gum
>> and diddle the maid next?
>
> Pizza sauce should be as close to raw as possible or it will
> caramelize/burn in a hot oven. I use canned whole tomatoes in puree
> and squish the tomatoes by hand, then season with granulated garlic,
> Eyetalian herb blend, s n'p.
>

This is what I do too. Crushed tomatoes seasoned with granulated garlic,
basil, s&p, and a splash of red wine vinegar. Uncooked.

Tracy