Recipe Request - Pomodoro, Pizza, Tomato Sauce using Sous Vide (or not

I love tomatos. I love'm in all forms. Some call it an obsession even. I enjoy the tangy taste of raw tomato puree that I scrub from the package after using most of its contents into my own Pomodoro Sauce for spaghetti or a bolognese.

Having said that, and after drooling over the pizza video you have with Joe, I just have to ask you for your version of the pizza or pomodoro sauce - using sous vide or just a regular pot.

Now, I am not claiming that I know how to do the proper version of tomato sauce, but I am sure that you can provide enough insight on how to make it right and more flavorful.

Finally, on the page you have about pizza with Joe (more drool), you mention to use any high-end tomato sauce. Any recommendations? Obviously I would prefer making the sauce myself, but would like to have some options for the lazy day that I am sure to have later in the future (now).

Thanks as always!

Find more posts tagged with

Recipes Q's

Comments

FrankM_3301

My go to pizza sauce is one 28oz can San Marzano tomatoes, 15- 20 leaves basil, 1/4 cup olive oil, salt to taste. Purée. That's it. No cooking.

Martin_411586

Depends on my mood, but generally I go for something like this:

Sweat leeks untill almost jammy, add carrot and garlic and cook longer. This takes some time, by the way. Last minute, add some tomato paste and cook it out.

Then add canned tomatoes, lots of red wine and herbs (sage, rosemary, thyme, peppercorns) and simmer for as long as you like but at least two hours).

Bolognese is a very different story.

Fry the ground meat (beef, veal and/or pork) off in batches, cook down your veg (sofrito), combine with tomato paste, passata, wine, herbs and cook down until the sound changes and there's an oil slick on top.

When it comes to posts, Italians use only a fraction of the amount of sauce that you're accustomed to getting. It's used to cost the pasta, not to drown it, so the flavour of ragú is really concentrated.

Heston uses white wine by the way, but I still prefer red

HammeredChef_DEFINITELY_does_NOT_work_at_22134

god bless on the red choice.....

wolfiegirl

I used Sclafani whole tomatoes, toss them into the Vitamix until they are pretty much tomato juice, then sieve them to remove the seeds. The rest is as simple.....puree into a sauce pan, adding some brown sugar and oregano then I let it reduce to about half. Perfect sauce IMHO for pizza. Or a simple finish for pasta.