Vinnys right with the addition of fresh basil AFTER the pie is cooked. Thats a must in my book. (but i still add some chopped to the sauce). Also some red pepper flakes if the mood calls for it. Whats good about the uncooked sauces is that you can make them in the amount of time it takes to heat the egg and stone.
Vinny.. I was taught that putting the tomatoes in a blender grinds the seeds and could give it a bitter aftertaste. Have u ever noticed and/or compared.? I never used the blender just based on moms words. I put it thru a collander or crush by hand. (or buy them already crushed)
And u folks that add sugar! c'mon.. sweaten it with some shreaded carrot if needed.. or vidalia onion.. not sugar!
__________________
Site Administrator and
Grand PooBah
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(
News Flash:
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
WWW.BBQ-BRETHREN.COM
|
