TOMATOES TOO WATERY? TIPS HOW TO FIX IT 

Good

This is a good solution, but most home bakers have plenty on just 1 (even smaller) can. Opening another hoping it's the opposite in water/tomato ratio is not gonna work out.

+RichGuano yes definitely but this video is just a tips how to fix it in two different cases:0)

Agreed with both of you. This tip is valuable at least for me, who makes pizza at home (aiming for Neapolitan style with what I already have at home.... a 550 degree gas oven+broiler and baking steel; no baking stone yet). Because I live by myself, and maybe make pizza about once per week on average, I find it difficult to go through an entire single can (of that size) for when I make pizza. One whole can would normally last me 2.5 weeks in the fridge.... 3 weeks if i'm lucky - it is too much sauce for a home-cook like me. And by the time I am able to get to finish the sauce after storing it, the taste isn't so fresh anymore. :\ But in ANY case, I also ran into those problems: when I go through one can is too watery. By the time I start the next month/period of making pizzas, when I open the next can of tomatoes it could also be too thick. My point is, I almost never open more than one can of tomatoes at a time; because I hate to waste anything. So yes: the tip of either adding more water, or dumping the tomato juice is a very useful tip! Grazie, Vito! But for me, if I was forced to dump the tomato juice, I would actually save it for something else..... like for making a Bloody Mary drink (tomato juice+vodka+Tabasco+etc)... or even saving it to add to a pot of clams and mussels with some wine. ^_^

rkmugen ho yes trust me I save the juice too for meatballs but in this video was more easy to explain like this :0) grazie

Vito Iacopelli Have you done on video on how to make meatballs?

you made my night looooooooooooooool

Bcoz most of the people don't have two canes of tomatoes 😂

so true

Sometimes with San Marzzano tomatoes (depending on the company), the sauce around the whole tomatoes are made from crushed lower quality tomatoes. It's not uncomoon to dump some of that out because the taste isn't as good as the other whole tomatoes.

SeaLProductions40 no for a pizza Neapolitan style you can't cook the tomatoes since is all ready cooked before going in the can

vito iacopelli thanks for your fast reply. were about to open a pizzeria in berlin with all original ingredients but that was the only problem weve had with the sauce. maybe well see us in your pizzeria in a couple years :) good luck in your business :)

😂

Just say you don't run a business and its your only can at home, he is showing in cases like that to add water, whilst I understand and agree with you, yes, to save and add the tomato juice instead of water would be ideal if you were in a situation where you could use it at a later time.

The point of the video is that you should not cook your tomatoes to thicken it

@@SaltyMikan And you should not freeze it to make it thin 😂

From the reaction of his zealots I would say he is dead serious

The asshole asks for consideration, what a joke 😂

He's assuming that you've only got one can of tomatoes to work with. Yes, obviously, the real solution when you have one can too watery and one can too thick is to combine the two cans together.

Cook your mushrooms and dry them off. Then add them onto your pizza:)

always use brown mushrooms, they are drier and more flavorful than white mushrooms!

Common sense suggest that he is presenting a single can problem. Depending on which problem you have he showed both solutions in the same video. It was nice of him to use common sense and teach us both issues in one video; I'm just using common sense.

@@paeden5431 Did you really need to be taught that?

Robin Jonsson ewww

eww? It taste very good. 1 can tomato sliced 6-12 leaves of basilica 1 onion 1 garlic clove add salt and sugar - after own preferences Olive oil Cut the onion in half and together with the garlic clove cook it with olive oil until it gets some color in a pot. Mix tomato and basilica with a mixer and add it and let it cook for 20-30 min. Remove the garlic clove and onion from the finished tomato sauce. In other words: the tomato sauce only get the flavor from garlic and onion.

Robin Jonsson when you have good tomatoes you won't need to cook anything, especially with neapolitan pizza. Also, when i eat my pizza i want to taste all the ingredients on it, not the extra garlic and onion you put in the sauce.

Understand you thoughts, I will buy San M. Tomato in can tomorrow and try. Lets see, the oninon and garlic combination is very tasty anyhow.

Robin: I add some Adobo brand garlic salt in place of regular salt. Works great.

733isabel scusami ho dovuto farlo un po' di fretta allora lo fatto solo in inglese

Shut up

He's assuming the average viewer only has one can to work with.

Erminia Tommasi scusami:0) non volevo imbrogliarmi con le due lingue spero che va bene :0) grazie

Grazie a te maestro Vito😀

You mean; Voilà

@@heps65 No, I mean "Wallah." Thanks for playing. Vito says, "Wallah." Ask Vito during his next live stream. Wallah!!!

Ok, but what does Wallah mean? I think "wallah" is spelled Voilà.

@@heps65 It is self explanatory in all of Vito's videos. Watch them. Ask Vito!

@@geol1936 Check for example Vito's video a0zcnqgYQgs @ 6:35. Vito spells it Voila :)

Priscilla Oneil see you just say make a mistake For a Neapolitan style pizza you don't cook the tomatoes and then you put it on a pizza and then cook it a 3rd time You loose the flavor of the tomato Have a fantastic day

I disagree Vito. I've been making sauce for 35 years. Plum tomatoes and tomato paste. Slow cook 3 hours for a deep tomato sauce. I then make dishes and reheat and no flavor loss...

Priscilla Oneil I know but for a pizza napoletana you can't cook the tomato sauce 3 times you get a different taste of the real pizza napoletana Here we are making the authentic pizza

@@macobats you may disagree but you are still wrong. Why does some Irish chich from america think she knows more about Italian food than an italian? He is trying to show you the correct way to make an authentic napoli style pizza. The birth place of the Italian pizza. I really dont understand people like you. You dont know everything, so please stop being so argumentative about shit you dont know.

@@dgilroy20 Lol, and you're the expert to say someone is wrong? My grandparents were from Italy and cooked up a storm. My husband was the executive chef at a 5 star hotel. I'm Italian not Irish, my husband is Irish, and I've been making sauce for decades learned from mother and Nonna. You need to grow up and while you're at it learn how to spell.