Tomatoes Posts

Hey I work for a small pizzeria in veedersburg Indiana and we were wanting to make the newyork-New Jersey sauce in the pizza bible but we can't get the valoroso tomatoes and out rep at delco (distrib... (more)

I went to the farmers market today and bought some Early Girl Tomatos. These tomatoes are amazing and they are from Dirty Girl Produce. It's a little early for these but I heard since the weather has... (more)

For geeks in the crowd, I opened a can of Bianco di Napoli crushed tomatoes and a can of Escalon 6-in-1 ground tomatoes and drained each to have less fluid in my sauce. The Bianco di Napoli yielded ... (more)

Ironically enough, Stanislaus tomato products (particularly Tomato Magic and 7/11), produced in Modesto, California, essentially in the middle of California, are difficult to source as a retail custo... (more)

This pie was inspired by a tweet from the Cat Daddy, Jackson Galaxy, in support of CA’s bill AB 485 Pet Rescue & Adoption Act--designed to put pet mills out of business & encourage shelter adoptions.... (more)

So I was shopping for crushed tomatoes at my local market when I found Cento Tomato Puree. Looks to me like tomato sauce in the photo in front of the can.

Is there a difference between tomato sau... (more)

So I made the New York-New Jersey Tomato Sauce a day and a half ago to make a pizza today and I found my sauce to be really irony. I followed all the directions perfectly and even took out the veins ... (more)

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Just throwing a quick question out here...

Has anyone any experience with the Sclafani brand of crushed tomatoes? I've heard the name thrown around numerous times but never had the chance to use t... (more)

A lot of the sauce recipes on The Pizza Bible call for Ground tomatoes. I've been using mostly DiNapoli Crushed tomatoes thinking it was the same as something like 7/11. Recently I managed to get my ... (more)

stumbled into the 8"er, but I think there's something to it. The size reminds me of school lunch pizza & even the tiny little pizza you could make in an Easy Bake Oven. lol

29 degrees & my poor b... (more)

What is your favorite brand of tomatoes? I've only tried 2 or 3 brands of tomatoes and am looking to try more. I'd be interested to know which brands you prefer and why.

I've had great luck with... (more)

Every recipe and/or article I read practically insists upon San Marzano tomatoes. I'm curious about the difference between these tomatoes and the ones regular old Italian plum tomatoes. Is it worth... (more)

Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)

Great book!!! I am curious when creating hand crushed tomatoes from canned whole plum tomatoes what do you do with all of the discarded tomato juices (not the fibrous core and seeds). Page 28 I fee... (more)

Hi all,

This may have been covered before, but there's such a massive difference in the tomato products available in the UK vs the US.

My biggest one is tomato products.

So in the UK we have... (more)

I've been looking all over on the internet, and I can only find Saporito Super Heavy Pizza Sauce in a #10 (6lb, 11oz) can. Is there any place that sells this in smaller quantities? It would take fore... (more)

Last weekend I had a slice at Joe's near the Santa Monica pier. It was like a Neapolitan Margherita met a NY pizza. It was a NY style slice, crispy yet foldable with sauce, fresh mozzarella and basi... (more)

I've been trying to perfect my sauce and have recently started using fresh tomatoes instead of canned. The results haven't been too promising. Surprisingly, my sauce with canned tomatoes is meaning... (more)

I had a good question emailed to me about a true NY / East Coast sauce recipe, and about my sauce recipes in the book.

You'll get a better New York or New Jersey-style sauce by using Saporito or ... (more)