Of all the pizzaioli I talked about their tomato sauce for pizza, all told
but one me the same: they buy big cans of pelled tomatoes (pelati) and run
them through a food processor, then they scour the sauce in order to get rid
of the sseds.
The one who differs does the same but then puts some oil and garlic in a big
pot, sautees the garlic, removes it and adds the processed pelati, then let
it get to boiling point and turns off the heat.
Honestly, I can't tell the difference between his tomato and the others',
and this is probably the reason why the others don't cook it.
One fy best pizzas at home, though, was when I had a skillet of pancetta
(unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
sauce, some mozzarella and shredded gorgonzola here and there.
BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a miracle
and they work so good together...
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thursday, June 27, 2013 9:46:36 AM UTC-4, ViLco wrote:
> Of all the pizzaioli I talked about their tomato sauce for pizza, all told
>
> but one me the same: they buy big cans of pelled tomatoes (pelati) and run
>
> them through a food processor, then they scour the sauce in order to get rid
>
> of the sseds.
>
> The one who differs does the same but then puts some oil and garlic in a big
>
> pot, sautees the garlic, removes it and adds the processed pelati, then let
>
> it get to boiling point and turns off the heat.
>
> Honestly, I can't tell the difference between his tomato and the others',
>
> and this is probably the reason why the others don't cook it.
>
> One fy best pizzas at home, though, was when I had a skillet of pancetta
>
> (unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
>
> sauce, some mozzarella and shredded gorgonzola here and there.
>
> BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a miracle
>
> and they work so good together...
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

Was there a point in there somewhere, you smelly savage?

"ViLco" > wrote in message
...
> Of all the pizzaioli I talked about their tomato sauce for pizza, all told
> but one me the same: they buy big cans of pelled tomatoes (pelati) and run
> them through a food processor, then they scour the sauce in order to get
> rid of the sseds.
> The one who differs does the same but then puts some oil and garlic in a
> big pot, sautees the garlic, removes it and adds the processed pelati,
> then let it get to boiling point and turns off the heat.
> Honestly, I can't tell the difference between his tomato and the others',
> and this is probably the reason why the others don't cook it.
> One fy best pizzas at home, though, was when I had a skillet of pancetta
> (unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
> sauce, some mozzarella and shredded gorgonzola here and there.
> BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a
> miracle and they work so good together...

I do not like most of the canned/jarred sauces here because of their odd
taste and texture They often add high fructose corn syrup or soybean oil
and I don't think those things belong in there. Some that I do like are
much more expensive.

When I make it at home, I don't always cook it down. Doing that can bring
better flavor. But you can also add a little tomato paste and that helps
too.

Julie Bove wrote:

> I do not like most of the canned/jarred sauces here because of their
> odd taste and texture They often add high fructose corn syrup or
> soybean oil and I don't think those things belong in there. Some
> that I do like are much more expensive.
>
> When I make it at home, I don't always cook it down. Doing that can
> bring better flavor. But you can also add a little tomato paste and
> that helps too.

A lot. BTW, are there pelati (just peeled tomatoes) cans in the US? Here's
an example, the ingredients are peeled tomatoes and tomato juice:
http://www.pelatisud.it/Pomodori-pelati-2.htm
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Fri, 28 Jun 2013 09:34:06 +0200, "ViLco" > wrote:

> Julie Bove wrote:
>
> > I do not like most of the canned/jarred sauces here because of their
> > odd taste and texture They often add high fructose corn syrup or
> > soybean oil and I don't think those things belong in there. Some
> > that I do like are much more expensive.
> >
> > When I make it at home, I don't always cook it down. Doing that can
> > bring better flavor. But you can also add a little tomato paste and
> > that helps too.
>
> A lot. BTW, are there pelati (just peeled tomatoes) cans in the US? Here's
> an example, the ingredients are peeled tomatoes and tomato juice:
> http://www.pelatisud.it/Pomodori-pelati-2.htm

Yes, we can buy whole tomatoes if we want to.
http://www.eatlikenoone.com/wp-conte...m-Tomatoes.jpg

We can also buy (American style) Marinara sauce without filler cr*p
like fructose syrup in it.
http://www.traderjoes.com/images/fea...nara-sauce.jpg

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

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>> I do not like most of the canned/jarred sauces here because of their
>> odd taste and texture They often add high fructose corn syrup or
>> soybean oil and I don't think those things belong in there. Some
>> that I do like are much more expensive.
>>
>> When I make it at home, I don't always cook it down. Doing that can
>> bring better flavor. But you can also add a little tomato paste and
>> that helps too.
>
> A lot. BTW, are there pelati (just peeled tomatoes) cans in the US? Here's
> an example, the ingredients are peeled tomatoes and tomato juice:
> http://www.pelatisud.it/Pomodori-pelati-2.htm

Yes.

sf wrote:

> We can also buy (American style) Marinara sauce without filler cr*p
> like fructose syrup in it.
> http://www.traderjoes.com/images/fea...nara-sauce.jpg

Marinara sauce is another of those misterious eyetalian dishes which don't
exist in Italy, here the term "marinara" is only used for something
containing seafood, be it a pasta, a sauce, etc, and it doesn't refer to
tomatoes. Then there's pizza marinara: no mozzarella, tomato, garlic,
oregano.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Tue, 2 Jul 2013 12:59:52 +0200, "ViLco" > wrote:

> sf wrote:
>
> > We can also buy (American style) Marinara sauce without filler cr*p
> > like fructose syrup in it.
> > http://www.traderjoes.com/images/fea...nara-sauce.jpg
>
> Marinara sauce is another of those misterious eyetalian dishes which don't
> exist in Italy, here the term "marinara" is only used for something
> containing seafood, be it a pasta, a sauce, etc, and it doesn't refer to
> tomatoes. Then there's pizza marinara: no mozzarella, tomato, garlic,
> oregano.

I understand, however language/meaning evolves and it certainly has
here. Your understanding of it is old school, ours is new school.

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

"ViLco" > wrote in message
...
> sf wrote:
>
>> We can also buy (American style) Marinara sauce without filler cr*p
>> like fructose syrup in it.
>> http://www.traderjoes.com/images/fea...nara-sauce.jpg
>
> Marinara sauce is another of those misterious eyetalian dishes which don't
> exist in Italy, here the term "marinara" is only used for something
> containing seafood, be it a pasta, a sauce, etc, and it doesn't refer to
> tomatoes. Then there's pizza marinara: no mozzarella, tomato, garlic,
> oregano.

Same here!
--
http://www.helpforheroes.org.uk/shop/

On 7/2/2013 6:59 AM, ViLco wrote:
> sf wrote:
>
>> We can also buy (American style) Marinara sauce without filler cr*p
>> like fructose syrup in it.
>> http://www.traderjoes.com/images/fea...nara-sauce.jpg
>
> Marinara sauce is another of those misterious eyetalian dishes which don't
> exist in Italy, here the term "marinara" is only used for something
> containing seafood, be it a pasta, a sauce, etc, and it doesn't refer to
> tomatoes. Then there's pizza marinara: no mozzarella, tomato, garlic,
> oregano.
>

You are perhaps a little provincial or parochial in your tastes.

In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
Supposedly, fishermen made the sauce when they needed something quick
and easy. More likely, their ladies put it together when the hungry guys
came home after their normal wasted day but the essence of the thing is
that it is quick! I think it tastes best if the cooking is not protracted.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Since pizza was either invented in Noo Yawk City or Chicagostonia...depending on who is keeping books..why do anybody care about how Eyetalians do it? Use a combo of three different brands of canned sauce and all will be well with you and yours. This will save a bunch of manuel labor..seed chasing blah blah blah. Let us know. Also figger half a can of Anchovies and a big wad of pickled japs for each slice. A person cant go wrong like that.

bigwheel > wrote:
> ViLco;1843739 Wrote:
>> Of all the pizzaioli I talked about their tomato sauce for pizza, all
>> told
>> but one me the same: they buy big cans of pelled tomatoes (pelati) and
>> run
>> them through a food processor, then they scour the sauce in order to get
>> rid
>> of the sseds.
>> The one who differs does the same but then puts some oil and garlic in a
>> big
>> pot, sautees the garlic, removes it and adds the processed pelati, then
>> let
>> it get to boiling point and turns off the heat.
>> Honestly, I can't tell the difference between his tomato and the
>> others',
>> and this is probably the reason why the others don't cook it.
>> One fy best pizzas at home, though, was when I had a skillet of pancetta
>>
>> (unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
>>
>> sauce, some mozzarella and shredded gorgonzola here and there.
>> BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a
>> miracle
>> and they work so good together...
>> --
>> "Un pasto senza vino e' come un giorno senza sole"
>> Anthelme Brillat Savarin
>
>
> Since pizza was either invented in Noo Yawk City or
> Chicagostonia...depending on who is keeping books..why do anybody care
> about how Eyetalians do it? Use a combo of three different brands of
> canned sauce and all will be well with you and yours. This will save a
> bunch of manuel labor..seed chasing blah blah blah. Let us know. Also
> figger half a can of Anchovies and a big wad of pickled japs for each
> slice. A person cant go wrong like that.
>
>
>

Likely invented by someone's mother at home. Might have thrown eggplant on.
That's the way a barber told me his mother made pizza and the kids in the
neighborhood kept coming over for more. Probably 50-60 years ago.

Greg

James Silverton wrote:

>> Marinara sauce is another of those misterious eyetalian dishes which
>> don't exist in Italy, here the term "marinara" is only used for
>> something containing seafood, be it a pasta, a sauce, etc, and it
>> doesn't refer to tomatoes. Then there's pizza marinara: no
>> mozzarella, tomato, garlic, oregano.

> You are perhaps a little provincial or parochial in your tastes.

No, simply I'm italian and not napolitan.

> In Italy "Marinara" is simply tomatoes and garlic cooked in oil.

No, it isn't, if you enter en italian restaurant *in Italy* and see
"marinara spaghetti" no the menu it will be a dish of spaghetti AND seafood.
Just tomato and oil is not marinara here, there it may represent whatever
you want but not he the fact that someone used the italian word
"marinara" for a sauce doesn't mean nothing about the use of that same word
in Italy. The only exception to that is pasta alla marinara which is a
recipe from Naples (here's why I talk about being not a napolitan) which
contains tomatoes, garlic and oregano, but everyone from outof Naples will
call it a fake-marinara since marinara means "with seafood".
The fun part is that you, who only know this napolitan interpretation of the
marinara name, are saying that I am a little provincial or parochial. Sheesh
Look here what you get when you ask google "alla marinara" without
specifying nothing else:
http://tinyurl.com/ox9pvrs
In the first 50 results, the only exceptions to what I said are from US
sites: iStockPhoto.com, worldtotable.com and menuism.com while talking about
a restaurant in Utah.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin