Tomato sliced whole or sauced on Pizza?

[texassourdough]

Re: Tomato sliced whole or sauced on Pizza?

Good discussion guys!

I like to use cherry tomatoes also but I like to oven dry them a bit - about 170 degrees for about four to six hours. (I sprinkle them with a small amount of salt, sugar and olive oil). The low heat lets them keep a relatively fresh taste but they are drier and thereby don't cause as much problem with the dough.

Bake On!
Jay

[Mitchamus]

Re: Tomato sliced whole or sauced on Pizza?

I like to oven dry them a bit - about 170 degrees for about four to six hours. (I sprinkle them with a small amount of salt, sugar and olive oil).

Jay - that's exactly what I do as well.
I sometimes also dry other wetish ingredients like capsicum too.

Although tasty - I really don't like a puddle of juice with my pizza.

My grape tomato seedlings are doing well, hopefully I'll have a great crop for pizzas come mid summer!

[texassourdough]

Re: Tomato sliced whole or sauced on Pizza?

We are on the same page, Mitch!

I just got home from a two week trip and found a BUNCH of beautifully ripe medium to large tomatoes on my vines. FINALLY! They didn't produce but a handful of tomatoes during the summer due to our drought.

I prefer cherry and grape tomatoes for many purposes but I will always take home grown over commercial!

Bake On!
Jay