"kalanamak" > wrote in message
...
> 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
>
> I take Newman's marinara and slooooooowly reduce it in a cast iron
> skillet and add extra garlic and some crushed caraway. It should be
> thicker than marinara.
> blacksalt
My thoughts are that that tangy, smoky taste, is "GARLIC." I don't know if
poster is familiar with the different tastes of garlic,(roasted, barely
roasted, barely fried, fried, fried until any shade of brown, plain-cooked
in wet ingredients), which all produce a different taste. I say this
because when I fry a little garlic in olive oil before I add a can/tin of
beans, that the beans will give a smoky flavor.
Mouth watering,
Dee
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