OK, What's For Lunch or Tea Today?

[spendorman]

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

Thank you, roughly how long cooking?

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

[Marco]

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

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.

[struth]

Thank you, roughly how long cooking?

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

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.

[struth]

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.

Dont like anything floppy well drained usually stiffens it

[Marco]

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

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.

[Marco]

Dont like anything floppy well drained usually stiffens it

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.

[Barry]

Pizza without mushrooms? That's unthinkable!

[spendorman]

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.

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

[struth]

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.

forgot to mention herbs 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

[Marco]

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

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.