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Author Topic: Sauce  (Read 21406 times)

double_p

  • Smokey Joe
  • Posts: 45
Re: Sauce
« Reply #30 on: January 02, 2019, 07:46:28 AM »
The wife makes a great bechamel (white sauce) that we use for some of our pizzas.

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Spirit 310, black master touch.

WEBERNV

  • WKC Brave
  • Posts: 217
Re: Sauce
« Reply #31 on: January 03, 2019, 05:35:11 PM »
I use Stanislaus 7/11 canned tomatoes. It's what my local pizzeria uses (saw the delivery getting dropped off) and it is my far my favorite sauce. You have to buy a big can but I just portion it into freezer bags and thaw it when needed.

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Mike in Roseville

  • WKC Ranger
  • Posts: 1968
Re: Sauce
« Reply #32 on: July 27, 2019, 08:30:22 PM »
I use Stanislaus 7/11 canned tomatoes. It's what my local pizzeria uses (saw the delivery getting dropped off) and it is my far my favorite sauce. You have to buy a big can but I just portion it into freezer bags and thaw it when needed.

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Todd, snap a pic of the label if you get a chance. I'm curious.

WEBERNV

  • WKC Brave
  • Posts: 217
Re: Sauce
« Reply #33 on: July 28, 2019, 09:42:43 AM »
Ask and receive!

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is_it_done_yet

  • Happy Cooker
  • Posts: 2
Re: Sauce
« Reply #34 on: August 08, 2019, 01:08:17 PM »
Mine is almost the same as Swamp Yankees method:

- Cento San Marzano (Cento is real, don't pay extra for fakes).
- 1/4 cup of olive oil
- 1-2 teaspoons of red pepper flakes
- 1 tablespoon of dried oregano

I drain the tomatoes whole (give em a squeeze though to burst them) in a seize over the sink for a bit. Maybe 20 minutes. You really want the moisture low without losing tomato.

The into the food processor with everything else and pulse.

I've tried fresh oregano, honestly think the dried is better here.