August 12, 2019 - 11:58am
Secret sauce hint.
This......
Plus this.......
Equals this, a bakers dozen (how fitting) of 8oz. portions of pizza sauce.
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This......
Plus this.......
Equals this, a bakers dozen (how fitting) of 8oz. portions of pizza sauce.
Hey Will, I just tried my first can of 7/11s and I am in love! See this post. https://www.pizzamaking.com/forum/index.php?topic=58726.0
Do you drain your tomatoes or use them as is?
I have to say, I like the drain them first and use as is with nothing else added. And, the juice that drains off makes the best tomato juice I have ever tasted.
Unlike you, I can’t source them locally, but Amazon works for me. They are more expensive, but worth every penny. No more searching for the perfect canned tomatoes. Stanislaus 7/11 is it for me.
I am new to these California grown tomatoes too. I have to say I like these better than the imported Italian tomatoes. Less acid and sweeter. I don't drain the 7/11, I use them straight from the can. Then again I have never drained off liquid from and canned tomato product. except whole plum tomatoes. What kind of strainer do you use? I had a hard time opening the #10 can today. The first two #10 cans opened easily with my Farberware hand crank opener. Today the gear would not grip. I sourced a inexpensive portable electric, that gets high marks. I'll let you know if it's a winner. The actual #10 can test will be a good few weeks out at this point.
I put the can of tomatoes in a flour sieve that I got from Amazon and let them drain for a few minutes. Like I said the juice is killer. I generally use the sieve for sifting flour.
https://www.amazon.com/SE-GP2-14-Patented-Stackable-Sifting/dp/B00BP3NRZG/ref=sr_1_1?crid=2HCQQZJM8KNTJ&keywords=sifter%2Bfor%2Brocks&qid=1565694223&s=gateway&sprefix=Sifter%2Caps%2C183&sr=8-1&th=1
I am excited to use these tomatoes for Lasagna, eggplant parm, spaghetti sauce, etc..