[net.cooks] Pizza

bmcjmp (10/27/82)

news

Here is what I put in my tomato sauce:

	Equal amounts of: tomato puree
			  crushed tomato pieces
	2/3 as much tomato paste
	(a ratio of 1:1:2/3)
	olive oil, apprx. 3 Tbsp. to every 10 oz tomato mixture

After blending these ingredients to a consistant thickness, add to taste:

	wine; a sweet red or rose
	oregano
	basil
	rosemary
	minced garlic (or garlic powder)
	minced onion (or onion powder)
	red pepper seeds
	whole celery seed

Simmer on low heat at least two hours. I find this works especially well
on the low setting of a crockpot for 8 hrs., 3 hrs. for high. The wine
may be substituted with vinegar and sugar, checking for sweetness. When
using red pepper seeds in cooking, remember that they gain in strength,
even in stored sauce; do not overestimate, unless you really like it hot.
Minced green pepper may be used in its place.

If the sauce seems too thin, add more tomato paste. I've done this even
after I've had a batch in the fridge a couple of days. Everyone I have
made this for seems quite pleased with it. And, as with most home-grown
recipes, it does not hurt to do some of your own experimentation.
			Enjoy--


				Barb Puder

nelson@avsdS.UUCP (08/06/84)

#
There's been a rage of pizza recommendations going on in a Bay Area (SF)
newsgroup. I'd just like to recommend to both newsgroups a look at the
recipe for Pizza Rustica in The Vegetarian Epicure, Vol. I. This pizza
is like nothing you've ever had, though most resembles a calzone.

Glenn Nelson	Ampex Corp., Redwood City, CA
		...!{nsc|hpda|megatest|amd70}!fortune!dsd!avsdS!nelson
		415-367-2499

berry@zinfandel.UUCP (Berry Kercheval) (08/07/84)

Ooh, yum.  I second the recomendation for Pizza Rustica in particular,
and THE VEGETARIAN EPICURE in general.  Both volumes.  Although I am not
a vegetarian, I will use any good recipe I can find, and these books
have a higher-than-average ration of good to boring recipes!


-- 
"True executive power derives from a mandate from the masses, not from some 
farcical aquatic ceremony."

Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900