OK, What's For Lunch or Tea Today?

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Originally Posted by struth

tin of tomms, splash of olive oil, some garlic and salt, oh and sugar. Liqidize and cook. Well thats what I do...dont really keep toms fresh now

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Thank you, roughly how long cooking?

I use tinned toms when I do spag bog, and that's a long cook.

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Originally Posted by struth

lo.. i love pineapple, especialy hot, dont mind it on pizza

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Fair enough - you like what you like. My main objection is the water content, which simply makes the base soggy! That's why I won't entertain mushrooms either, or any other toppings that are similarly as 'wet' :)

Can't stand a floppy base ;)

Marco.

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Originally Posted by spendorman

Thank you, roughly how long cooking?

I use tinned toms when I do spag bog, and that's a long cook.

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wont need long Alex. 15 mins is plenty when it liquidized as long as the garlic is wafer thin to start with. I used to gently fry the garlic on a very low heat. cut it really seethrough thin then add it to the tos before giving it a qhick zap in the blender. improves flavour but you have to be careful not to burn it.

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Originally Posted by Marco

Fair enough - you like what you like. My main objection is the water content, which simply makes the base soggy! That's why I won't entertain mushrooms either, or any other toppings that are similarly as 'wet' :)

Can't stand a floppy base ;)

Marco.

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Dont like anything floppy :D well drained usually stiffens it :rofl:

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Originally Posted by spendorman

Your recipe for a quick tomato sauce? Would be useful.

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Pretty much what Grant has said, although also add some fresh basil. You can also use passata instead of tinned toms, and add a teaspoon of tomato puree to the mix for extra richness :)

Marco.

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Originally Posted by struth

Dont like anything floppy :D well drained usually stiffens it :rofl:

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Heh-heh... It's the water content inside the 'offending toppings' seeping into the pizza, once they've been put on top, that's the problem, and the longer they're lying there, the worse things get!

The test is, when you hold a slice of pizza in your hand, the end should stay rigid, not flop, as is often the case with British or American-style pizzas, simply because there's too much cheese and other crap on them ;)

The base of any *proper* pizza should always remain firm and crispy!

Marco.

Pizza without mushrooms? That's unthinkable!

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Originally Posted by Marco

Pretty much what Grant has said, although also add some fresh basil. You can also use passata instead of tinned toms, and add a teaspoon of tomato puree to the mix for extra richness :)

Marco.

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Thanks, might give that a try soon. I always have a tube or two of tomato purée in stock.

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Originally Posted by Marco

Pretty much what Grant has said, although also add some fresh basil. You can also use passata instead of tinned toms, and add a teaspoon of tomato puree to the mix for extra richness :)

Marco.

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forgot to mention herbs :doh: yup basil or oregano usually. if in mood a splash of chili, or even a sweet pepper. you can get quite nice ones in jars too in lidl or Aldi

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Originally Posted by spendorman

Thanks, might give that a try soon. I always have a tube or two of tomato purée in stock.

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No worries. Just don't use too much, or it'll impart a bitter taste. The best is the double-concentrated type (most flavourful), and use LESS of it! 'Less is more' in Italian cooking ;)

Marco.