Sauce

[double_p]

The wife makes a great bechamel (white sauce) that we use for some of our pizzas.

Sent from my SM-G950U using Tapatalk

[WEBERNV]

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.

Sent from my SM-G965U using Weber Kettle Club mobile app

[Mike in Roseville]

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.

Sent from my SM-G965U using Weber Kettle Club mobile app

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

[WEBERNV]

Ask and receive!

Sent from my SM-G965U using Weber Kettle Club mobile app

[is_it_done_yet]

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.