I need consultative opinion on PIZZA!

Mmmm, sounds yummi!!!!Simmering part is an excellent idea:agree: it allows all the tastes to merge. Why didn't I think of that? LOLOL!
I'm going to try it ASAP!

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Originally Posted by Zivic-Bubac

Here is what it says on the label: " pasteurized pulpy tomato juice, partially concentrated. Produced from concentrated tomato juice as per production specification. Ingredients: concentrated tomato juice, kitchen salt"
( I didn't translate this myself, I rewrited it from label)
It is in liquid form, not as dense as ketchup.
Here we call tomato sauce when you cook tomato juice with flour and oil and some spices ( like garlic, origano, ...some people add sugar to it)

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What we call "tomato juice" is very thin and we drink it. What we call tomato sauce is like a thicker version of that (but it is still thinner than ketchup) with salt in it, and we also have tomato paste which is very thick but has no salt usually. And then what you are describing as tomato sauce, we call spaghetti sauce or marinara. It makes no difference, just interesting to note the differences! Thank you!

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Originally Posted by atomic sagebrush

Haha, all this talk about garlic butter and oily pizza is making me hungry (can you tell I have 4 boys LOL!!!)

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ughh yeah! me too!

Oh my gosh, I am so happy to read this thread! I adore pizza and I could definitely eat it with more tomato and less cheese, that's not a problem. I've been struggling to find things I like that still sway blue. Sooooo easy to tell how I got my girl!