When I was first taught/shown the simple addition of salt and nothing else, I was shocked at how good it tasted (as long as you use high quality plum tomatoes). So simple, yet so good!!
Massimo if I purchase one of these large cans of plum tomatoes and I don’t make a lot of pizzas, what do I do so it does not go bad? What do you recommend for saving the rest. Thank you!
Can you please put a link where to get rhe dough boxes you have please? Ues a mic would help with the background noise tremendously. Thanks for another great video.
I use Cento San Marzano tomatoes and break them up with my hands. But if I don’t pour the sauce through a strainer it is too liquid. I put back a little of the liquid that went through the strainer but very little.
That's exactly what I do. I used to just dump the whole thing but noticed that after fridging it, there is watery portion mixed with the plums that ruins the pizza. I drain the liquid portion but add back a small amount as not to dry out the plums completely. By the way, there is an organic version of Cento San Marzano too (product of Italy).
I do the same, using Strianese San Marzano D.O.P Not only does this make the sauce less liquid, it also enhances the flavor of the tomatoes as it is a bit more concentrated.
Hi Massimo, I love your videos! When I see you making pizza, the tomato sauce that you put on the pizza that sauce consistency seems thicker compared to the sauce in this video. Why is that? Cheers
I never knew it was so simple. I grow my own Tomatoes (sometimes have about 20-30 varieties a year). Question on the plum tomatoes that were a bit battered - What does it matter if you're going to mash them up with your hands anyway? I understand the point about quality tomatoes/ingredients but it seemed odd to just not use them when they're going to end up in a worse state than they were already.
Thanks for the video. Can you please tell me if I can freeze the sauce as I always have leftovers. I have recently bought a big tin of San Marzarno’s so is there a good way to freeze.
So you don't cook the tomato sauce before using it? It's just raw (good quality Italian) tomatoes, crushed, with some salt added? I will try this. Thanks
Your tomatosauce looks really delicious. It's all in the good ingredients after all. I have access to Mutti tomato products, how high would you rate them? Certainly better than our average supermarket tomato products. Unfortunately growing season in Finland is short and I don't think winter tomatoes from greenhouses quite match. And if they're transported fresh from southern europe, they can be picked before ripe to extend shelf life, so Mutti sounds like the best option.
With respect, I recommend you improve your video and audio. The screaming in the background make me a little crazy. You can get a unidirectional microphone that you clip to your shirt that will pick up your voice and very little of the background sound.
