The Pizza Sauce Secret No One Knows About
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- čas přidán 4. 06. 2024
- In this video, I figure out how to make the ultimate pizza sauce.
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💻 MY FINAL DETROIT-STYLE PIZZA SAUCE RECIPE
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10"x14" Aluminum Detroit-Style Pizza Pan: amzn.to/3rZMNy4
🧀 INGREDIENTS USED IN THIS VIDEO
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Jersey Fresh Crushed Tomatoes (Good Alternative to Bianco DiNapoli): amzn.to/3qlzB5S
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📃 TABLE OF CONTENTS
0:00 - The Most Under-Appreciated Aspect of a Great Pizza Sauce
2:10 - What Preparation Method Leads to the Best Sauce?
4:42 - Taste Test of Cooked Sauces
9:02 - Making the Ultimate Detroit-Style Pizza Sauce
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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There is a secret about Stanislaus tomatoes. The alta cucinas are the first picks from the field when harvested. The alta cucinas are always the best canned tomatoes you can get.
How about the Tomato Magic variety from Stanislaus? I was under the impression that those were the ground version of the Alta Cucina?
They taste great but you gotta strain a lil bit of the extra juice/puree
Something that wasn't mentioned - For a thin crust pizza, cooking the sauce will significantly help with a crisp crust. Less water content helps a lot to reduce a floppy dough.
yup!
Par-baking the crust can help too, though one will have to experiment with the par-bake, so it's not burnt at the end.
@@borbetomagus I used to do that as well. I now use a 60% hydration, 375 for 20 mins.
Yo momma has floppy dough!
Put the pizza on a nonstick pan on the stovetop burner. Remember, NY style pizza slices sit out on display, and then they get popped back in the oven for a quick bit when you buy them. Better yet, from the start, cook your pizza in the pan on the burner and brown the bottom, finishing it off in the oven on broil on a sheet pan or steel on a low rack. Keep the pan on the heat on the stovetop. Right before pulling out the pizza when the top has reached your desired doneness, turn off the stovetop burner but leave the pan on it. Slice the pizza, then put the slices back in the pan to rest, instead of on the cutting board, a plate, or a rack. Guaranteed crispy crust, regardless of the sauce and cheese quantity.
I am so glad that I found your channel. EXCELLENT content! I am looking forward to all of the other iconic foods/recipes that you tackle.
I gotta say, this is a cooks channel. I’m not saying people who don’t cook that much can’t enjoy but I am the cook at my house and this is how I think. Why does this taste this way, what would happen is I changed this? Always trying to discover a perfect flavor in my mind that no one gets! Lol I gets that normal people may not think that way but I appreciate insane work in detail that you do and love the passion
Dude, at 9:20ish is where I started realizing how much thought you were putting into your lighting and camera placement. Seriously excellent, Charile.
2:00 if you freeze this stuff and defrost it you will see there is significant water separation (this can be good if you wanna discard the water, sauce will be richer)
The pursuit of the perfect home style Detroit pizza is the pursuit of the divine.
Also, here's a trick I picked up a really long time ago. I think it was on the pizza making forums when they were new. It was to put your sauce together, then split it into two parts. One a little more than the other. Set the smaller amount aside. Cook the larger amount. Not to paste, but definitely more than you would want your pizza sauce cooked. Then combine them. It's NOT The same as cooking the whole batch halfway.
That is actually a very interesting idea, pizza making forums is the be all... end all... of pizza quests. That site has helped me so much I just can't say enough good things about it.
What would you say the ratio should be? 60/40, 80/20 etc?
@@_-JR01 That's entirely dependent on your preference, and based on how watery or sauces to start with. For me, with the crushed tomatoes I use, It's closer to 60/40.
Best thing to do is start at 50/50 and adjust from there.
Queens NYC resident here. My neighborhood is old Italian/Greek so I've learned a thing or two. Nearly every joint around here uses a cooked sauce. I don't know anything about "Detroit" style but if it's a spinoff of our Sicilian or Gramma Style then the sauce is cooked long. The best places cook down the tomatoes and add some ingredients (never any dry herbs! or tomato paste!). Imagine a focaccia style crust, browned perfectly with lots of delicious imported olive oil, at least two kinds of cheeses. The end result is an unbelievably delicious slice that will stick in your head for all of eternity.
If you ever get a chance, go to Detroit and have some of their pizza. Oh man, so good. I'm not saying one type of pizza or the other is better, but just try it if you get the chance. Just wow.
@@Heymrk I’m totally down for trying any style of pizza. From the videos it looks tasty. The only Detroit style I’m aware of is Little Caesar’s which I might have tried in the 1980s but can’t remember or it just wasn’t memorable.
@@ryangies4798 Obviously no one would call Little Ceasars representative of anything but the cheapest possible take-out pizza haha
@@ryangies4798 Just don't try California style. Just don't. It isn't good. And I'm from Sacramento originally.
There’s a place in Washington DC called Red Light Pizza that serves Detroit style. I love all good pizza but generally prefer Neapolitan or NY style with a Neapolitan style Margherita my hands down favorite both to eat and make. That said last summer I had a Detroit style pizza at the Red Light, my first, and it was easily some of the best pizza I’ve ever had bar none. Although it’s a deep-dish, pan style pizza it was impossibly light with a nice crisp to the crust and perfect char around the edges. It’s a substantial slice but so all-around light to be almost delicate and not the least bit oily or greasy. If you get to the DC area give it a try, I live in California and I would plan a weekend trip there just to get a slice! ;)
My Man. Exactly the video I was looking for. Looks like i'm going to have to binge watch the rest of your videos. Keep it up.
my favorite hometown pizza joint has used doctored-up Hunt's tomato paste for their sauce for decades. I've recreated it at home by adding just a smidge of water, garlic powder, and dried italian herbs to the tomato paste. tastes fantastic!
Hunts is high quality.
Having worked at a pizzeria before, the combination of crushed tomatoes and a little tomato paste helped increase the tomato concentration and thicken the sauce. But like the crushed tomatoes, not all tomato pastes are created equal…
This is why for my homemade sauce I reduce half my tomato sauce in the oven low and slow over the course of six to eight hours. I throw in shallots, garlic, ect... And create a flavor bomb that I then marry with a five to ten minute simmered fresh sauce with fresh basil and oregano. It's bright, acidic, fresh, fragrant, but also deep, earthy, and complex.
Can’t wait to learn more about your pop up!
Congrats on the pizza pop up! You should definitely make a behind-the-scenes video of what that’s been like
Thank you! Yeah that would be a good idea
Your videos have come a long way in such short time, kudos! I'm really becoming a huge fan of your channel.
Thank you, I really appreciate that!
@@CharlieAndersonCooking
02:00 Why are you freezing the sauce for only two days? The sauce can be refrigerated for two days without a problem. How bizarre!
Outstanding video!
Lately, I have been extremely surprised at --- Walmart. Their canned crushed tomatoes are unbelievable, at around $1.30 per can they are also a great deal. They are a bit more liquid (I don't think they use Roma-derived tomatoes) but unbelievably sweet and with a lot of tomato taste. I grow tomatoes so I have a good understanding of the range of tastes. Try them out and tell me what you think.
Very informative video! You covered the bases. Centro Tomatoes is readily available at my local Walmart. So seeing it was one of the acceptable alternative brands you suggested I'll go with that. I'm from Detroit and use to live about two miles from Buddy's original location. Ate it most of my life. I'm 71. I'll let you know how it turns out.
Congrats on the 100k subscribers !
Great video! I like your scientific and testing approach!
I've been making pizza on Fridays for years and in my sauce, I add fennel seeds to hot oil in the saucepan until fragrant (5-10 seconds), then pour the blended tomatoes in. I usually cook between 30 and 60 minutes. The cooking softens the fennel seeds as well.
fennel seeds ha? atm i dont have the taste of those seeds in my mind, isnt this a rather untypical flavour in a pizza?
@@DELTA9XTC fennel is used in sausages sometimes, it goes really well with tomato based sauces like pizza sauce
I like your approach & your process of honing it in. Best luck w your pop-up!
thank you for the sauce recipe. i have been struggling with the sauce for months. never knew it was as easy as just buying a specific brand of canned and just lightly spicing it and simmering. really awesome stuff and you definitely elevated my pizza to a way better level
great vid as always and congrats on the 100k
Thank you!!
Congrats on 100k subscribers, Charlie!
Thank you!
Really awesome job, love these vids, thx
aw
Begin from Detroit, living two blocks away from Louies, and having Jets and Buddies everwhere I can say cooking the sauce for me is mandatory. Subbed, thumbs up, Im liking what I see here. Add small amount of Fennel to the sauce, at least for me thats Jets secret.
Whenever I use whole canned tomatoes I pour them out over a metal strainer and then break apart the tomatoes a bit. It lets a lot of the excess moistier drain and I also don't use the canning liquid in the sauce. The can liquid can be add a bit of a metallic taste, though it varies brand to brand. From there it's just a bit of salt and occasionally a pinch of sugar depending on how the tomatoes taste. If I'm feeling spicy I'll add some garlic/chili flakes/dried oregano, but usually prefer the plain.
I rinse my tomatoes to get rid of the basil and basil flavor. I can't stand bazil
The ultimate budget version is gonna be 100% tomato paste + water. To bring in that fresh tomato acidity, add citric acid (and malic if you have it). Just test it between tiny pinches until it tastes right for you. Optionally, add a small amount of sugar if the paste doesn't start out sweet enough. You can even do this trick for pasta, in which case I recommend adding a splash of apple cider vinegar or balsamic to make it taste a lot like it has wine in it (before adjusting with acid & sugar).
I know it would be good but it just seems wrong. ¯\_(ツ)_/¯
@@BlackJesus8463Yeah, whether it's a good fit for you is gonna depend on your budget and preferences. I just wanted to point out that it's not necessary to buy the expensive tomatoes if that's feeling like a barrier to good sauce.
In Finland tomato paste is the same price as canned tomatoes
@@railasvuo The Alta Cucina tomatoes range $10-20 per can. For me, tomato paste is $1. Cheaper whole tomatoes exist near that price, but they usually taste worse than the paste trick.
@@NickCombs Mutti's tomatoes 1-2€. Paste 1€ + other stuff
I always throw a splash of wine and a dash of sugar into my crushed tomatoes, salt to taste and that is all the raw sauce I ever need.
Good video, thanks for the info.
I ran a bakery and wood fired pizza joint for 15 years and Alta Cucina were my destination tomato. Good choice!
Great videos! Is this the last of the series or is there one more? It seems like one more, but it’s been a while.
You should try the "Pizzaiolo" sauce that Stanislaus makes. It may be very close to what you're looking for. I love it for my NY style pies. I'm from California but was visiting my daughter who lives in Brooklyn last week. We went to a pizza place that was delicious and I noticed they had Alta Cucina, 7/11, Tomato Magic and Pizzaiolo - maybe they make a blend using all those? Also congrats on hitting 100K.
I had a patient we had in the past tell me that best brand he found was Mutti It's at the local Italian Store nearby, I tried it, and the sauce was delicious. I'll have to check this one out too. Thanks.
I concur, Mutti sauce is like home made.
Dude idk why but the Mutti at my place is almost tasteless versus when I’ve made from scratch cherry tomato pizza sauce I’ve had taste. Great taste. Just cnt get the taste on Mutti right for whatever reason
Looks delicious Charlie! I am definitely on the hunt for those tomatoes! One question, why are you using an Immersion blender and not a food mill to keep it the sauce less liquid?
Lot's of great info in this video! Here's a couple things that might be worth trying. 1) Mixing uncooked sauce with heavily cooked sauce. 2) Using a better quality tomato paste such as Stanislaus Saporito or Super Dolce. I live near Detroit and love Jet's pizza. Their sauce definitely has a flavor in it that I've only gotten from Saporito Super Heavy Pizza Sauce. I haven't tried Super Dolce yet but it sounds like it's a similar product but even sweeter. I rarely eat at Buddy's anymore since it's expensive and the quality isn't consistent at the one near my house.
I love the super dolce. I add water to thin it to my desired consistency and add my spices. I keep it thick for Detroit and thin it more for thin crust.
My mouth is watering now... 🤤
Cento San Marzano DOP from italy are easily available at most big box grocery stores. Very good. Whole peeled, then stick blend
That’s the best tomato by far. Only lift the whole tomatoes out of the can, shake off the excess sauce, and grate them with a small cheese grater. You’re really only after the flesh for the best sauce of any kind.
I love San marzano tomatoes but I’ve never tried anything else. I may see if I can try to find the ones you use and see how they taste! Looks like they’re pretty good 😊
I looked through all your amazon links, and perhaps I just missed it, but what Immersion Blender do you use?
Charlie, I am so glad that I came across your videos and sub'd. Dude these Alta Cucina tomatoes are absolutely next level. They are by far the best tomatoes for pizzas. I made 3 different pizzas and brought friends over for each type of pizza which were detroit stye, new york style, and neapolitan pizzas. I used my old go to tomatoes for my pizzas which were a san marzano tomatoe and one with the Alta Cucina. I even made a raw, and a slightly cooked version, same ingredients (salt, sugar, oregano, and one garlic clove) and same cook time of 10 minutes. I really do not like cooked sauce much but I will say, the Alta Cucina's completely stole the show. Not just on one pizza but all them. Every single person loved them and the funny part was that we liked the cooked version on the Detroit style pizzas but the raw on the new york and neapolitan pizzas. It's a bummer they come in the big #10 cans but I froze the remainder of the tomatoes. I can't wait to try them in other dishes now. Again, I really appreciate you bringing them up on your video. Game changer for sure.
As a 44 year old who has been growing and cooking tomatoes since I can remember, I prefer long cooked tomatoes or fresh salted tomatoes over anything else. Nothing in-between.
I've used Redpack for years. It's just so good and you can get it everywhere. Though my favorite is Sclafani - though it does come in a large can.
Hey thanks for the info ! I'm definitely going to look for these tomatoes @cacciatore's when I go there next time.
I've been making my detroit style pizzas with beer dough for a while now, and it adds crazy good flavor. Idk if you ferment your detroit style pizza dough but if you don't then it's a quick way to add a similar flavor. Credits to Brian Lagerstrom for the idea but he used it in a cast iron pizza
Yup! Aged dough smells like beer if not alcohol. Legit shortcut like using paste in the sauce and low moisture mozz. 👍
@I like to open the can and leave in the fridge a few days to let the excess moisture evaporate. Thickens it up. I also put my seasonings in a when I open the can. Might be an interesting test if cooked vs fridge evaporated.
I use Bianco DiNapoli pelati. Whole peeled tomatoes. I buy them by the 6 pack from Amazon. I may hand crush or in a food mill. I cook them with olive oil, salt, sliced thin garlic and basil stems I pick out later. Cook out on low for 40 minutes. Still fresh and reduced. So gooood.
also congrats on 100k!
Great work Chaz! Where’s the food truck?
It appears my local resturant supply house carries the alta cucina so that will be noted. I recently cam across your channel and followed along your NY pizza journey. I built my own recipe but came to find out our doughs are nearly identical as is crushed tomato blend. (cento all in one) Ironically the cento has been hard to find lately but my local store started carrying the pastene brand crushed tomatoes and they have a very nice flavor. I've also noticed they are thicker and the crushed tomatoes are a bit more chunky. That seems to be how I recall the sauce being when I was a kid in NY. While I've gone back several time to some of the places I've been to as a kid they just aren't quite the same... maybe my memories are biased. What I can say is that they were all still significantly better than a lot of slices I've gotten in NJ over the years. Not throwing shade or anything either... It just seems bad places last longer here because the competition isn't as much competition near by depending on the area. There are plenty of good places here too... you just have to find them.
I did have my confirmation bias strengthened when I took a few friends to a place from when I was a kid... They all called me a pizza snob because nothing "impressed me" so when we got there I let them eat. They all kind of looked at me when I told them this was just an average place... From then on they understood why I was the way I was... It was consistent, good and you always knew what you were getting.
Congrats on hitting 100K! 🎉
So happy I stumbled across your page. I love these kind of deep dive food videos, quality is top notch.
I think a collab between you and Ethan Chlebowski would be awesome.
Thank you!!
Yeah! Charlie,Ethan and that dude that beats up the refrigerator would be an awesome collaboration! 👍
Tomato sauce is like adding hops to beer. Hop additions go in at different times, giving a deep mildly bitter taste, all the way up to a very raw floral taste bordering on perfume. I like a tomato sauce that is blended: heavily cooked, somewhat cooked, and raw.
I am jealous of you when I hear you bite into those slices....the crunch!
So I tried this with your NY style recipe (which I am a huge fan of) and Cento All-in-Ones. While I agree the sauce had a "better" flavor in the abstract, the resulting slice to me tasted a little less authentic. I guess I'm used to that relatively bland uncooked sauce flavor on a NY thin crust slice. For a deep dish though, especially Detroit style, I could see this working much better.
Tomato Magic is my favorite base for my pizza sauce. The flavor profile is slightly acidic and not too sweet and the texture/consistency is exactly what I want.
Nice video. So, have you tried using the Long Cooked sauce then add some fresh no cooked tomatoes to "Brighten" the long cooked sauce with some fresh tomato flavor.
so is the final cook time on the sauce 30 minutes stated in the recipe or 60 minutes mentioned in the video
Nice sauce! If you're up for two other options have a look for the video "How to Make Tomato Sauce from Fresh Tomatoes" by Serious Eats culinary director Daniel Gritzer. His tomato sauce recipe is pretty intensive, but the resulting sauce is complex and worth trying once. Who knows, maybe you could adapt the recipe with one or more Stanislaus tomato sauce varieties.
Another option would be to take a tip from "Chef John's Secret Pizza Sauce Recipe" by cooking two anchovies (in olive oil) at the beginning to add an umami element to your sauce.
Perhaps neither recipe matches the flavor profile you're looking for your pizzas, but may have other options worth considering.
hey man, i can probably find this in another video >> but what temp is your oven for these detroit style pizzas??
My fondest childhood pizza memory was a deep dish made at a Buddy's in the Detroit area. Me and a friend make pizzas at home but we are total amateurs. We dream of slinging pizzas and pasties but we have a long way to go and a lot to learn.
I prefer San marzano, they do make a difference and hand blend them... crushing the seeds adds bitterness and hand blending avoids that. I cook the sauce overnight while the dough is resting and it makes it super flavorful. Sauce for me is a several day process, put fresh basil and oregano in 24 hrs before I cook it. Give it a try charlie, it's fantastic
I live in Modesto where Stanislaus Foods is located. Great company. Great workers and the Cortopassi family are really good people.
Chicago Pizza next!
Fermented tomato sauce!!! you have to try it!
I'm curious what it would be like if you added some water back to the cooked sauce to replace it. That would tell you if it's the cooking or concentrating of the flavors that is doing the heavy lifting. Thanks for the video!
@11:13 aka greater surface area, greater evaporation. Great video too!
All this information is awesome, thank you. I would like to suggest that you give "Carmelina" brand "San Marzano" tomatoes a try. They are packed in a puree of the whole tomatoes that didn't remain whole for packing. The "Alta Cucina" are packed in juice which really makes a difference in the consistency and texture if you cook your sauce. I cook my sauce, but only for about 20 minutes or so. I believe that these tomatoes are an equal quality to "Alta Cucina" and the fact that they're packed in puree not juice makes a huge difference in the flavor profile and texture of the final product.....at least in my opinion. Give em a shot.
I use 2/3 cooked sauce and then add 1/3 uncooked, blend em up and swirl it on the dough. Best of both worlds, and it works quite well.
The Alta Cucina has basil. You removed basil from your previous sauce recipe. Do you feel like the basil is strong in these?
cooking knocks the can taste out
Interesting factoid, Charlie. Many top pizzerias use uncooked tonatoes for their pizzas. However, there are some pizza makers like Mark Iaccone who swear by using cooked tomato sauce (Mark says ge still uses his grandmother's recipe).
SMH, I didn't even consider freezing portions of the #10 can. I just started using them, and was worried about waste! Thank you for the great tips!
I think tomato magic is their best product.. Nice and thick crushed tomatoes and no seeds. I use it uncooked and just salt with it and sprinkle the dough with oregano
If u around Philly, check out Tetra's detroit style pizza. It's a cool find for us when we want that style.
would LOVE to see a vid comparing your top picks here with a variety of different DOP san marzano tomatoes. IME they are often a person's best bet as far as what is available locally and in stores people normally shop in, and id love to see how they stack up to the stanislaus tomatoes. DOP san marzano is often discussed as a "must have" for stuff like artisan pizza and pasta sauces, so im sure there are others out there wondering the same.
im also very curious what the most respected brands of canned tomato used for pizza sauces in italy is.
Try adding some finely chopped fresh parsley to the sauce; I've seen that in a lot of midwest pizza spots.
Do Windsor style pizza!
maybe to enrich the flavour of the sauce without removing the fresh taste you could try dehydrating the sauce in a dehydrator or cooking it a really low temperature on a baking sheet (like 50-60c or 120-140f)
hopefully you wont lose the freshness of the sauce, but citric acid may help regain that happens.
Recently I've been creating pizza sauces with some home grown san marzano tomatoes. With fresh tomatoes you really need to reduce them for a while to get the flavor (and color) where you want it to be. I over reduce the sauce slightly and then add a couple fresh tomatoes at the end to add some more liquid and add some of that acidity back.
I didn't know you could cook the acidity out. Seems a much better option than adding sugar.
@@BlackJesus8463 I don’t know if the actual acids are going away. I think the heat just breaks down more complex sugars so it tastes sweeter and that dominates the flavor. But yea for a pizza sauce I’d prefer to cook it over adding sugar.
hey bud, you don't cook pizza sauce. simple hand crush with extra virgin olive oil and a touch of sea salt...that's all the master's do. No sugar, no black pepper, no powdered crap. best of luck!
@@frankb7811 if you use fresh tomatoes you have to. There is simply too much water otherwise. Canned tomatoes have significantly less water content so it’s not necessary with them.
Plum tomatoes are not San Manzano tomatoes
What about straining the no cook to get the water out?
I did try that actually! It’s not a bad method if you want to maintain the raw tomato taste with a thicker consistency. But the leftover juice actually tastes really good too so personally I think the flavor is better with the juice included.
@@CharlieAndersonCooking interesting. I never considered the juice to have that much depth of flavor, but now I'll have to separate it and check it out. Thank you. And Thx for replying. Really appreciate your efforts and the way you approach these trials. As a life long pizza enthusiast it's truly appreciated. Stellar videos!
Thanks CA, AC is pretty pricey if you buy it on the net but just to say i tried I stopped into the shamrock Food Service outlet in Fort Collins and there it was, $8.09 for the #10 can which brings the cost in way below any of the 28 oz can alternatives I have at Krogers, Whole, Trader Joe's etc
Nice call 😀
Good to hear! Yeah it’s nice how affordable it is as long as you don’t mind freezing whatever you’re not using right away. Let me know what you think of them once you give them a try!
Great content once again! As for the thinness of your uncooked sauce, check out the video on sauce for the home from chef Leo Spizzirri, he has a simple method to get rid of the excess water in the whole peeled canned tomatoes. It helped my sauce, you may find it helps yours too. Congrats on your pizza pop-up business!
#1 reason chefs avoid blenders on tomaters is breaking up the seeds, which add off flavor vs hand mashing or similar. I agree with cooked. Well done.
After growing different tomatoes and then growing San Marzano the last couple years, I concur with the other comments. They are my favorite tomato to make sauce out of, even if it is spaghetti sauce.
What about adding back in some uncooked sauce after the reduced sauce cools? Best of both worlds?
I always add a can of Cento tomato paste to thicken the sauce and add umami flavor
Some fancier Neapolitan style pizza places strain the canned tomatoes and only use the whole, (unstemmed/ unseeded if necessary, then handcrushed) tomatoes to make their sauce. I have never tried it because decent tomatoes are very expensive where I live, but it might taste better, and I imagine it would be less liquidy.
The internet also says that that leftover liquid makes great mexican rice, so it wouldn't need to be a waste if it does make the pizza better.
I've really been enjoying your videos! I really hope to one day see a series on immitating New Haven pizza at home, I have so ideas, but have never had the real thing.
I cook for about 20 min, but add a 1/2 tsp of beef paste to a small can of sauce. Go easy, it’s like anchovy, a little goes a log way, also darkens the sauce.
Proud to see Jersey Fresh!
One way to reduce the water content without having to cook is simply to pour the entire contents of the can in a fine mesh strainer. The thin watery stuff will drain through, leaving the thicker sauce and whole tomatoes in the strainer. You can also crush the tomatoes a bit by hand or lightly pulse them in a blender to free up even more water before putting it all in the strainer.
I like raw sauce, and this has become my move for ensuring I don't end up with a watery soggy mess on my pies.
Long cooked to concentrate the flavor and then adjust to the preferred acidity. You can use the classics of lime/lemon... or, if you want to add acidity without adding flavor, add some food grade acid powder. That way you can add the "brightness" back into the dish with zero additional flavors to interfere with the tomato taste.
Edit: save time the old time way - make a huge batch, portion it out, and freeze most of it
I go back and forth between Alta Cucina and Tomato Magic. Both amazing.
Do you feel like the basil in Alta cucina is strong. I don’t love basil
How about PDF link so you can save and print these? Thank you
WOAHHH. Charlie, just hit me you were in Cleveland, me home! Love your vids - and EYUP, Gallucci's is my GO-TO! Ever watch Vito videos? That guy is pretty much a legend, bro. But you prob already knew that.
I can see your next video being about how a room temperature ferment often times beats a cold, long ferment
If you want a thicker sauce Stanislaus makes Saporito!
you deserve more subscribers
Try getting Cento crushed or whole peeled and puree with Cento tomato paste and spring or R.O. water. 👌
What if you combined the fresh sauce for the acidity with the heavy cooked for the flavor.
What if you use a fine sieve to reduce water content?
So you split the blended alta cucinas at the beginning and said you didn't see a flavor loss after freezing. Have you tried the experiment of just cooking the whole can or multiple cans for however long, to get it over with in bulk, then freezing, then trying it after thawing?