Recently switched to whole peeled tomatoes from crushed, and the taste difference is night and day. Whole peeled is just so much fresher, and the quality is amazing.
One issue I had was hand crushing. I would mash it together, and there would be decent sized chunks mixed with a small pool of water, and when it was time to spread it on the dough, it was just a nightmare.
This immersion blender was $30 at Costco, and I literally did 3-4 quick pulses, and it was all blended together evenly. It was chunky, and not watery.
Easiest time spent spreading it onto the dough!! Didn’t feel like a chore
by FutureAd5083
11 Comments
They’re great! I’ll throw in salt and oregano and blend it straight in the can. Beautiful pie btw
That crust looks excellent!
Yup! I make a sweet sauce using caramelized sweet onions, whole SM tomatoes, and seasonings. After an hour on simmer, I hit it with the boat motor, and it’s smooth like a baby’s butt!
I drop an immersion blender directly into a can of whole San marzano tomatoes, add some spices or garlic, and it works well
Damn dude. Fire.
What’s your recipe?
What type of cheese?
Doesn’t the sauce get watery if you don’t hand crush first? I usually throw the whole peeled tomatoes in a strainer and crush them a few times to get the water out then toss em in the blender for 3-4 pulses and I’m done.
Canned San marzano tomatoes. Garlic powder. Jarred Calabrian hot Chiles in olive oil. So good
Yes!!! I get the canned stewed tomatoes and add in my seasonings, then blend it with my immersion blender. I use it on pasta and pizza. It’s delicious and cheaper than say a jar of Prego.
pie looks insane
Nice! I’ve had good results by blending 0.11% xanthan gum to my tomato sauce. Let it sit for at least two hours before saucing and you’ll have a much more stable, emulsified product where the water won’t split. Just make sure you blend/stir immediately, as the xanthan tends to gel/clump very easily
Nice looking pie. Immersion blenders are a handy tool, but I don’t use mine for pizza sauce. I pass whole tomatoes through a “mouli” or food mill. It produces a nice consistency sauce, and I use the smaller holes so seeds and the tough/bitter stem ends don’t go into the sauce. I like the sauce it produces better than blended. Try one if you can.