how to make tomato sauce for pizza
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- Опубліковано 30 тра 2024
- In this video Ill teach you and show you how to make the real tomato sauce and hope you like my video please share and SUBSCRIBER TO MY CHANNEL every Tuesday new video ciao
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PLEASE NOTE in this video he is using the 6 lb can (2.89 kg) of tomato, and NOT the normal supermarket 28 ounce can.... so those looking for a recipe at home using supermarket canned tomato from this video must make the necessary adjustments and use only 1/3 or less of salt ..... otherwise this is an excellent sauce for all pizza
Hey thanks for the info. Do you know where I can buy the larger cans online?
So what. You have to taste the sauce if it contains enough salt or not.
A third of the 28 oz can of tomatoes? That would be like 9.33 oz of salt! That is a whole lot of salt
9 oz of salt? What? Where did I say that. And where did I say 1/3 of the can of tomatoes. Can you read? All I am saying is he is using restaurant #10 can or 6 lbs. if you have that can go ahead and follow his recipe. But if you are home with a supermarket 28 oz can, then use less. No one uses nine ounces of salt. Freakin no good deed goes unpunished. Go ahead and pour as much salt as you want. Jeez. But if you ever work in a kitchen you would know what I am talking about
@@joer1757 I have not worked in a kitchen which is why I was viewing this video for help and a guide to make homemade sauce. Your comment helped me as far as more details and direction and to be cautious of the size cans he was using. I got the 9.33 oz of salt from taking your mention of the 1/3 of my store bought can which is 28 oz. So that is 9.33 oz. I was just thinking that is a lot of salt, and would like to be sure that interpretation was right. No intention at all to offend you.
As a former chef, I know for a fact that the more ingredients there are in a recipe the more chance there is to screw it up. Additionally, simple recipes are usually just BETTER. Listen to this guy. He knows what he’s doing. I’d been screwing up my pizza and I watched one of his videos. Now, after 1 small adjustment I make better pizza than any restaurant in my town.
what was your adjustment? I been enjoying learning making my own recently.
@@Blakhawk1703 as he already wrote. dont add too much ingrediences.
As a chef, and italian or better barese, like Vito, we usually dont add much ingrediences in our food. but for sure we add a lot of love inside our food.
@@cesareolivieri7228 I was asking about the explicit 1 adjustment in his last sentence. I added a tsp of olive oil and my dough came out funky. I was wondering if he had same result or not.
@@Blakhawk1703 Definitely! do it. I also do it. if u have some olive oil left over, you can make herb olive oil and can add it also in the dough to make it more unique.
so you're a former chef yet still added too many ingredients to your pizza despite apparently knowing that too many ingredients screw up recipes? You're a joke and no wonder you're a "former" chef.
2:20 "One nice scoop of tomato sauce"... while holding a heap teaspoon of salt.
Don't worry Vito. Everyone knows what you mean... and you're amazing the way you share your recipes with us!
i lived in roma 1 year in 2002 , i like the way italians speak english
@copchie specially when they say " pronto " ua-cam.com/video/G0FJCsOV7CA/v-deo.html
Are we sure it’s salt? I thought it might be Parmesan. It’s texture confuses me. I’d like to use his recipe.
@@theswashbuckjournal3924 Vito is superb but I think he misspoke. A lot of UA-camrs edit their videos to include quick corrections but Vito didn't.
Go by what he's saying and not holding. I'll be trying his recipes as soon as I buy a Pizza oven.
@@abdulmismail Ooni Koda!
Vito - Vinny from NY. This was the best tip ever. I have a wood fired pizza oven at home and you added value here big time. The oven cooks the sauce and your not making Sunday gravy for an hour… the difference was fantastico! Ciao
This is how we make our pizza sauce at home - tomatoes and a pinch of salt (28 oz can). The Ken Forkish book "The Elements of Pizza" is our new bible. Couple comments - he's pulsing low and slow to keep it from being too watery. I just touch the blender 2-3 times is all using Rega San Marzano whole peeled tomatoes already canned with basil leaves. And yes they have the "DOP" stamp for customs to show they're from Italia and specifically the Mt Vesuvius area. I make a sauce once a year in the fall from our garden. I have to use lots of paste and or leave the top off the pot to have it reduce down. My point is you can get awesome canned tomatoes nowadays - fresh from the garden are good but inconsistent and ten times more watery. I love the look in the video of the bright red, whole peeled tomatoes! Yum!
I used to make tomato sauce so WRONG lol. The simplicity of this recipe is mind boggling. Great video thanks for sharing
Keep it up vito, i can see in the comments that people are very rude to you by any reasons. Just move on and continue doing your videos. Good luck.
sergio rocco thank you so much
I don't really pay attention is just jealousy
I like the video, but California tomatoes verses Italy grown tomatoes shocked me: REALLY???
CT! I grow San Marzano Tomatos in my yard. I live in Missouri. They are still San Mazano Tomatos. They are heirloom tomatos.
sergio rocco was
sergio rocco we live you rocco and your mother in law
the most passionate pizzamaker that i've ever saw
I needed this channel years ago.
Thankyou Vito for showing how to make a great pizza sauce and sharing you secrets with everyone.
Keep the videos coming.
Cheers from Australia !
I've been watching his videos for days now, learned all the basic rules and today I made the polish and I'll be making the pizza tomorrow I'm so nervous and excited at the same time
Perfect , simplicity is the key , just nice sweet tangy tomatoes and rich salty moz to balance
This is great. It's EXACTLY how I've making my tomato sauce since I've been trying to make an outstanding pizza at home during the pandemic. Even the immersion blender! This video is at least 5 years old and as a new viewer to your UA-cam videos I've learned a lot! But this video just confirms something I thought I came up with on my own. Hooray!
For the comment that said the sauce was too thin: It depends on your can of tomatoes. I generally will pluck the tomatoes from the can and use the canned tomato juice, that the tomatoes were in the can with, after blending. If I don't need the juice to thin my sauce I make myself a Bloody Mary. No waste, all used for savory satisfaction! All vegetables and fruits are unique, and so are their canned counterparts.
I add a bit of olive oil, as I like th flavor and use the sauce as a dipping sauce, too.
ur not supposed to blend the sauce cause it will destroy the seeds and seeds contain water thats why ur sauce gets watery
in the italian kitcheb everything is done with the hands and patience
Put some Paprika, bell pepper, and a bit of garlic into the sauce. Tastes way better.
Vito seems like such a nice guy. Has become my pizza go to expert
Thanks Vito! Just made a batch for some homemade pizza tonight. Finally feel like I got my dough perfect!
Vito,
Great job. Thank you for sharing your passion with us. Nothing more personal and special than sharing how to make a meal or share a dish so we can all sit around the table with our families and experience it. Follow that up with a little Fernet, let the stomach settle and then go back for more of the delicious pizza.
Thank you again Vito and keep up the great work. Look forward to you teaching me more on the art of making pizza and other meals.
I went in the US Navy in 1965, my first ship was home ported in Napoli and I was there for two years. The pizza was loved by the entire crew and they were only a dollar back then. Apparently Napoli has changed a lot since then. Our pizza and spaghetti was very simple but delicious. They didn't use tomato sauce. Pizza was olive oil, cooked tomato, mozzarella and that was it. The dough was so amazing and it's very hard to find it in America. It was a very chewy dough that had a flavor I can't even describe. The spaghetti was much the same but they put ground romano and parmesan.
Thomas
sour dough? maybe
Thanks for sharing Thomas
Wenceslao Futanaki tomatoes aren’t in season all year. Canned tomatoes that were grown and picked in season are better than tomatoes that were grown and picked out of season.
I was in Rome in 235 A.C and the seafood was amazing
Thomas, canned tomatoes are cooked tomatoes. In a large portion of the world, ripe tomatoes are seasonal. Thus, without using canned tomatoes, the "sauce" would be seasonal, as well. Whether it's from fresh tomatoes or canned tomatoes, the thick tomato liquid put on pasta or pizza is a "sauce". Same principle as making gravy, a thick liquid often made with flour usually poured over another foodstuff. Or, perhaps a thinner liquid such as soy "sauce" or Worcestershire "sauce".
Just amazing! My recipe book full of Vito recipes about dough, biga, poolish! Now i added the Pizza sauce one! Thank you Vito!! All the best! Greeting from Ireland' Piccolo Pizza & Wine Bar! 👍🏼
This recipe seems so absurdly simple it couldn't possibly be good.. But it is, and it has changed my life!! I bought an immersion blender just to try it, but I used Cento brand instead since that what i can get. Thank you Vito!!
Thanks vito you always make me look like a professional. Keep up the good work.
Mine is like this:
one can whole peeled tomatoes in sauce
a small can pure tomato paste.
salt and basil leaves.
Mix them all together you get a strong flavored tangy sauce.
@A B C this is Thailand 😂
tomato paste has no place on pizza
Thanks so much Vito. Really appreciate the simplicity of this. :-)
I love your Videos Vito, I just finished building The wood fired Mattone Barile Grande Brick oven, Your Videos are the best on UA-cam. I still need to dry out the oven, but I did try this sauce recipe , I am on a low salt diet and using the CENTO brand tomatoes from Walmart and no added salt it was wonderful @ 20 mg sodium per 1/2 cup per 16" pizza it is the best and so easy with the Kitchenaid hand blender, I subscribed and am learning a lot from your Videos and sharing with all my friends.
Simple and looks delicious! I plan to make pizza this weekend and will use your dough and sauce recipes, although I'm going to have reduce the amount of the recipe otherwise I'll have enough pizza for the entire neighborhood!. Thanks for sharing!
Thank you for this. 😍
So its just good tomato+ salt + fresh basil. I was stressing so much bout a good saus and what herbs to use to make it taste like pizza. So i seen the dough and saus and i will try it nedt weekend. Greetings from the netherlands
Yeah me too. Also for basic italian speghetti, its just a 1/4 to 1/2 cup of smashed garlic lightly browned in olive oil, (more like yellowed), then canned tomatoes, whole, crushed by hand and put into the pan to bubble and boil for a minute or two, add sea salt to slight salt taste. Remember salt is hard to undo. It was from a cooking show and its delicious. To get it to stick to pasta, add a 1/4 cup of the used pasta water, pre salted, as you boil it to the thickness you want.
@@gristlevonraben How much canned tomatoes for all that garlic? 😁
That sauce is so good. I want to drink it. Great video!
use a gallon of gin with the leftovers to make a pail of Bloody Mary
Subscribed, you’re a very friendly and competent man.
So easy so perfect! Thank you so much!
Vito, thanks for sharing. I know (from video) that Da Michele in Napoli does the same thing by just blending the whole can of tomatoes. From Tony Gemignani I learnt to remove the juice in the can, the seeds and flower+stem from tomatoes. Without doing this, the sauce is very wet (too thin) and the seeds can make it bitter. This is how I've done it when making my own San Marzarno sauce. It is too much work so I usually make my sauce with other tomatoes which are already chopped to pieces or a base sauce. Question is if Tony and I are crazy going to such detail? :)
Jacob Pedersen You're not crazy; I was removing the seeds and juice from the can. You're right, it's just to wet for pizza sauce. Still using San Marzano's, but chopped, with some seeds. Never a complaint from my family and friends.
MishaTal1 Even when I remove the juice I end up with only about half a liter of sauce from a 5 kg can of DOP San Marzano tomatoes. This sauce is still very wet. Expensive and a lot of work for so little :)
I've been happy with all the Marzano products I've bought. So I just switched to smaller cans of the product.
Too much pain is the story of my life :) I'm a perfectionist so I don't just go for good, I strive to make the best pizza, a goal that is of course never achieved. Both by technique and ingredients. I agree that a long rise will be harder to work with than a short rise (not too short but 6-8 hours). Final product is not that different, I use both. Actually short rise of 6-8 hours makes the nicest looking pizzas.
I have tried different sour dough starters, but yet to find any that made a huge difference.
San Marzano is not my favorite tomato. It's wet from the can and does not taste that good. Perhaps I've just not been lucky with those brands I've tested. I've tried to grow my own San Marzano but not had enough luck to have enough to make a sauce yet. Perhaps next summer.
I post some of my experiments with food on Instagram @blezedk. I'd love to know more about your experiments.
@@everythingsawesome put the sauce on low heat, let the water evaporate. For a small 400g can, 30 minutes on low heat is enough to make the sauce much thicker. Cons - tomatoes will not be so red, color will change to orange. Also a pinch of baking soda will reduce acidity.
Tried the exact recipe, amazing ! Loved it
Did he say salt or sugar
@@christiangalietta6838 Salt
@@christiangalietta6838 i heard him say "Tomato sauce" when he picked up that "salt" LOL
I love this guy, looks amazing !!!!
I tried this recipe tonight and it was amazing. Thank you so much Vito! I'm opening a pizza/bbq restaurant and this is going to be my base sauce. I have another sauce I made from this base by just adding ground beef about a 4 parts sauce 1 part beef ratio. It will be killer for my snack size panzerottis.
With a name like Vito Iacopelli, you just know the pizza sauce is gonna be good.
I love this. 3 Ingredients only needed for fantastic taste and awesome texture.
well tomatoes are like steak...if you get good ones they have their own flavor...personally I don't use San Marzano "style" grown in the USA...I like the true Italian tomatoes. It's not like it's a huge price difference...if any...Cento / Alessi both make good ones. Pomi is also good as a base sauce.
BloozeDaddy i go for the local tomatoes
At least they don't stay 45 day i a container getting hot and cold in the ocean
BloozeDaddy f
L, LMAO
Great recipe man! Wife and kids loved it
So awesome and inspiring to have you teach me how to make pizza!! Thanks for taking the time to share...you are awesome.
Wonderful, super simple, no cooking.
Thanks !
Good videos, nice recipes and it's very kind he is sharing his knowledge with everybody. Helped me make the best pizzas i've ever done at home. If this guy would buy a good mic he'd be able to get 1 million + followers!
I love NaPoali tomato! I always cook mine first with garlic and onion, but will definitely try this. Thanks for the video!
Thank you for your videos! I enjoy watching.
You can even use fresh Roma tomatoes... but there are some things you can do to boost their flavor and improve their texture. Quickly blanch the Roma tomatoes (whole) in rapidly-boiling water, only long enough to loosen the skin. Remove the skins, but set them aside in a small bowl. Slice the peeled tomatoes into quarters. Strain the seeds with a fine-mesh sieve over a bowl to collect the "tomato gel" and any excess tomato juice. At this point, you should only have the Roma tomato flesh. Crush the tomato flesh with your hands or pulse them gently in a blender or food processor..... the consistency should be somewhere between chunky and soupy. Set it aside in a LARGE BOWL with some basil leaves and crushed dry oregano (or fresh oregano, if it is available) and keep it chilled in the refrigerator for the moment. In a sauce pot/pan, add olive oil and the tomato skins..... stir them together first, then turn on the flame (to low~medium heat) to begin cooking them and to break down their tough texture. As the tomato skins begin to shrivel up, bring the flame down to low and add the reserved tomato "gel" and any reserved juices from the tomatoes and either bring them up to temperature or simply cook it until the mixture has been REDUCED (you're making a concentrated tomato reduction). While the mixture is HOT, add everything it to a blender or food processor.... blend it into a smooth puree, collect it into a bowl and let it cool slightly. Bring out the crushed tomato flesh from the fridge. COMBINE THE TWO! Stir them together. You'll end up with a sauce that has both ends of the spectrum: raw/fresh tomato flavor + concentrated/cooked tomato flavor. And the best part of it is that the result won't be as runny or watery. Enjoy!
rkmugen , Seriously? you feel the need to write all this on a Maestro Pizzaioli's wall? Ego ego! Maybe a poop fell on you?
rkmugen ky oi di ol
I think it's good clear instructions, you can hate on him all you want, this gives you non runny sauce that is worthwhile.
you might be surprised but canned tomatoes taste better. Fresh tomatoes are transported while they are raw.
Sithu Kyaw: Great point Sithu. Canned tomatoes are canned at the peak of ripeness...the tomatoes are allowed to ripen dark red on the vine before picking.
Vito !!!!!!! I remember you when you were at Michael's .keep up the good work buddy. Chao
Amazing sauce! Everybody loved it. Thank you Vito, your passion is contagious.
That’s a great video! Thank you very much 😊😊
Grande Vito!!la ricetta più importante è la passione come dici te!!
I watch this everytime I eat pizza lol :)
Here the same
Eat lasagne atm
kehlani yachty
Perfect recipe, thank you so much and I hope you stay safe in Italy !
I was skeptical, but this is really amazing.
I love the passion this guys puts in his videos. He represents his country pretty well IMO. Man, I've met some Italian people trough years, and these guys are awesome. They don't mess with cooking, and they don't mess with food at all. Cooking seems to be more of an art there. It's part of the culture, deeply rooted in the ages and it's a living art. In no other country cooking comes close to be as cultural as it is in Italy. And it seems that cooking is important in all families. I mean I'm French, and I live in France. Food means something here for us for sure, like 1000 times more than in Germany for example. But our dear Italian neighbourghs, they're just the next level of cooking. And Napoli/Southern Italy seems to be the HQ of their Cooking Art
I whole heartedly agree. When the French go eat a baguette and cold cuts as a meal, you know Italy has a way better food culture!
I guess every cook makes their pizza sauce different. When i make my sauce i dont add any of the water in the can just the tomatoes itself which will result in a thicker bolder flavor. ..along with basil, oregano and EVOO. I learned a lot from Vito, keep up the good work bello.. Gratis! Aldo.
What's evvo?
@@MatthewSchellenberg extra virgin olive oil.
You're throwing away tomato juice, there's no water in the can. Just boil it down to thicken it.
@@MatthewSchellenberg EVOO is extra virgin olive oil.
It's packed in water. The tomatoes leach out a brine from being in the water. There is enough moisture in the tomatoes without adding any extra water. Now when I make a pasta sauce I use the water, but not for pizza.
When I make home made pizza, I use a good quality can of plum tomatoes, I crush them by hand, then add some salt, pepper, garlic powder, oragano, peccorino cheese, and drizzle a little olive oil. Stir and let it sit a while for the flavors to work. That's how my Barese mother did it also. Delicious every time.
So happy that I found this video and your channel.
You worked so hard on that sauce
🤣
The secret its in the dough not in the sauce or topins
Those are one of the best tomatoes the farmers simply shipped to company the company boiled and peeled the tomatoes do you expect everyone to have a garden of the best tomatoes ?
@@maxnovara3407 secret is in the sauce
The best thing I've scene in Years!!!!
Seen*
Hi Vito! For one more time you have been made a really good job with all this tutorial videos! I want to ask you if it is true what the best way to crush the tomatoes is using a vegetable mile cause it keeps the seeds from the tomatoes so our sauce it's going to be less bitter! What do you have to say about that,
Thanks a lot for your concern to answer to me,
Again you’ve surpassed my expectations great great presentation thank you⭐️⭐️⭐️⭐️⭐️👍
I have finally found a simple recipe for pizza base sauce. Thanks.Sound quality is poor though - I had to put in earphones and turn volume up so I could understand what that white stuff was.
What was the white powder?
5:38 F*ck off in the background.. haha.. Awesome video. Thanks for sharing
Love these videos, I am making pizza better than ever!
Thank you for sharing. Me and my family can now enjoy your pizzas!
Thanks for all the vid now i make pizz at home like evhery week i dont want to buy pizza its better at home need an oven stone 😀🤘🍻
To get really good Neapolitan pizza sauce you should use Neapolitan canned tomatoes, Costco has them in a green large can called "Nino tomatoes" and they are imported from Italy and make great sauce! It costs about 3.30 for a large can. Check out my pizza oven build if you guys get the chance!!
California tomatoes > Italian Tomatoes
Simple enough and sooo tasty. Thank you 😊
excelent.. simple, fresh, tasty... the way food should be
I've seen one recipe where, after they blend the tomatoes a bit, they filter it, and discard the water.
That clear Tomato fluid is a sought after chilled/cold soup/consomme. Don't ever throw it away; it's tomato nectar.
@@grahamdouglas-meyer3630 nice tip
Pl show tomato sauce from scrap
I have seen that some do that too.
that is the most beautiful pizza sauce I've seen
Sei il più forte ! Grazie Vito ! Congratulazione !
Awesome! Thanks Vito!
Love u with all my respect for u
that blender sounds like me after a heavy night of drinking
Love your videos!!!! ❤️
Love love your videos. Last night made your dough. Today I’m going to make a few pizzas on my grill. What do you suggest For my kitchen oven, a pizza steel or a stone?
Hello Vito, thanks for the sauce. I have one question, you said 1 teaspoon of sea salt but I think that you used a tablespoon one. So what is the correct one?
I caught that too. He tastes it at the end and says it's good--I think he must've just misspoke---it's clearly not a teaspoon full and I have a feeling he's made this a few times...
What do you think about mixing only with hands to avoid the acidity in the seeds ? Too much work ?
Yes but san marezano tomatoe is sweet
@@pizzaiolonapolitain4188 San Marzano STYLE. big difference.
@@legacymaiden4209 so not the same name
@@pizzaiolonapolitain4188 Dude you are not using San Marzano tomatoes. Canned San Marzanos, when grown in the Valle del Sarno (valley of the Sarno) in Italy in compliance with Italian law, can be classified as Pomodoro S. Marzano dell'Agro Sarnese-Nocerino and have the EU "DOP" emblem on the label.
Thank You, I'm going to give it a try. :)
Absolutely amazing... Thank u vito
If you can mount that kind of a Can opener somewhere in your Home, iI is by far the Best Can Opened that you can buy good Investment, will last a Lifetime also.
There are simpler and smaller ones, which do not cut the metal inside, the plate, but remove the top cap from can. Investigate what I mean. I think Idea has it. The edges are smooth. It just removes the top element from the can.
Fair play it take a top chef to open a tin ,and blend it 🤣 . I must be a master in my kitchen 😀
The sauce is so simple and it’s so good
hey Vito, is it alright to cook/toss the tomatoes in some garlic oil, just to give it some extra flavour? I want to make the sauce myself, right from the beginning,including cooking the tomatoes.
meraviglioso e un grande orgoglio
OK some questions. a) What about the seeds? b) In some videos, people cook the sauce in olive oil. You don't cook the sauce at all or is it already cooked?
in the can they should already be cooked during the canning process
No cooking needed, it will cooks in the owen
I would cook the sauce a bit to thicken it but it can be used straight from the can. Depends on your preference.
I do this at work but we use to cook marinara with these dinapoli cans by:
Caramelizing fennel garlic onion and deglaze and reduce with balsamic vinegar and red wine. Then we'd put the cans on the pot and add basil thyme and chili flakes. I think it's so much better but my chef says this method is better
Vito you are amazing. I am from Sicily and I love the way you make your dough and everything else.
I live in Phoenix AZ. I am glad to have found you on UA-cam
Rosa Harvan we currently live in Sicily! Augusta 😍
@@samariens596 I was born in Ventimiglia near Palermo.. You are lucky to live in such a beautiful island
What was that that you added to the tomato sauce with the spoon? Flour? Sugar, salt???
Salt
He said it was salt , it was even written at the bottom of the screen.
@@maittlen I heard tomato sauce, so I was looking at the comments.
He said sea salt earlier when he was just talking about what was on the table.
Nice video.. Thanks Vito..... No sugar or oregano?
+Ken A NO VERY SIMPLE IS THE BEST
+vito iacopelli Hey, I tried your way... no sugar.......... just salt and basil with SM tomato sauce....... NICE!!!!!
basil
You only need sugar if you're buying cheap tomatoes which are acidic.
greatdane114 Or bicarbonate as well.
Another wonderful video, thanks for sharing. Your ingredients look so good. I would like to order a couple of your pizzas. Thanks again.
i will try it... thank you master vito...
One tsp of salt... Tablespoon!!!
Also note that was the flaky (kosher ) salt and not the fine table salt. Using regular table salt in that amount would make the sauce way too salty.
@@nanoflower1 I was confused as to how much salt to add. It looked like a tablespoon but that would be too salty.
I am Neapolitan and I was taught to use a bit of olive oil in the tomato sauce. Why don't you use it? I am just curious. Thank you for the interesting video!!! :)
Oil in tomato sauce will rise to the top and you have to mix it alot over again in big batches. Also, in his video, he tends to add the oil before and/or after cooking the pizza.
@@gristlevonraben true: but when you add a bit of oil to your sauce (and mix it well so that still stays in emulsion) the sauce will have a brighter color. Pizza is also eaten with the eyes.
@@netkomm excellent point!
Before pouring anything out of a can that's been mechanically opened, I wipe and clean the top can edges to remove any metal filings/residue and that lid.
But, to each their own.
Thank you! You rock!
Vito, thank you for the video.
When you use the entire contents of the can which includes the liquid doesn’t it make the sauce too thin and liquidy which makes the sauce cause the pizza soggy and week. I take the tomatoes out of the can and leave the liquid out. You get less sauce for the money you paid for the can. Even if you blend less it gets too watery for me.
The idea is that when that sauce gets hit by a 700-900F degree oven, the water immediately steams away. If making at home you may need a thicker sauce
@@fredslayton I am just figuring this out! We are cooking on a pizza stone in a gas grill and I think that I either put too much sauce on the pizza or grill isn’t hot enough or both! This time I drained some of the juice and added it to my soup bowl in the freezer and will try spreading sauce a little thinner on the pizzas this time and hopefully it will be just right!
What was the spoon of white you added to the tomatoes I could not hear what is what it was ??
Michael Flaherty sea salt
Sea Salt, I am on a low salt diet, and if you're restricted on sodium try leaving it out you won't miss it one bit
No one heard it Michael because he called it "tomato sauce"....But it looked like kosher salt/sea salt.....
Leaving out the salt DOES impact the flavor quite a bit. You're left with bland sauce.
Sea salt, but it looks like he aded a tablespoon, not "a teaspoon," to each number ten, large can.
Greatness. Any recommendations for a similar handheld blender?
Atsa bigga can opener! 😄 Thanks for this recipe Vito. Will try soon.
Bloody hell, there are some self-proclaimed experts making comments on here; some make sense whilst others speak drivel. I daresay none has actually cooked pizzas in a restaurant but are, rather, enthusiastic amateurs. Anyhow, Vito, thanks for sharing your method of making tomato sauce - a very simple and no-nonsense approach. The San Marzano debate brings to mind the arguments around the quality of "real" champagne versus that produced by "méthode champenoise".
There's an interesting article here about a comparison made between canned tomatoes for anyone who might be interested:-
www.epicurious.com/expert-advice/best-canned-tomatoes-san-marzano-italian-taste-test-article
Teaspoon, my ass. That's a tablespoon, at least.
He said '' A little spoon''
No, he said 1 tea spoon
He said tea spoon. It's more like 15 tea spoons.
Im a little late but i do assume you don't buy huge ass cans like these and if you don't it'd be a Tea Spoon for you.
I just think it's funny he uses sea salt and "if you can" organic basil...then uses sham Marzano style California tomatoes ...bwahahaha....pay the extra buck and get real Italian San Marzanos.
Perfect, simple and delicious.
Liked, subscribed and shared. Thanks for sharing this with us.