OMG Ed that looks amazing. I always loved eating in Montreal when I used to visit my ex's sister & family there in the 80's...
He forgot to add pectin. Pectin makes it gel up.
One summer when I was a kid my father tried to make blackberry jam with berries we had picked. He boiled them up but they never jelled, so we made vanilla yogurt, mixed in the blackberry soup, and froze it. It was delicious.
TigerLilly, Thanks for the pizza sauce recipe. I love a good home-made pizza! I also love Pendeli's Pizzas, so that recipe is particularly interesting to me!
Pendeli's Pizza, in Montreal, has been using anise in their sauce for years! They are the most popular pizza joint in Montreal, BTW. Their pizza's are to die for!
"Pendeli’s was next – my choice. A friend had raved about it and others had confirmed his opinion. This one, another delivery, was an awesome beast: the “Pendeli’s Special”, all dressed plus onions, olives, anchovies and bacon. My countertop positively groaned. “This is more like it,” Adrian said finally, having “taste-tested” two eighth-sized slices." -
You can get most things English in Ireland, Coleman's is a famous Brand, as is Lea and Perrin's Worcestershire sauce-
- - - - - - - - - - - - -
anise? in pizza sauce? Wow - I bet that totally works. I'll have to try it!
I mean sugar, not suger. Sorry! red face
Since CCJoe was so thoughtful to post a recipe for pizza dough, can now post my heavy-duty pizza sauce recipe, with the top secret ingredient. Try it, but SHHHH! Guests LOVE this sauce, but can never figure out why it tastes like it does, and I usually don't tell. I follow no recipe, and spice it to taste, so will wing it with the amounts.Is a very thick, rich, and hearty sauce. All herbs and spices can be adjusted as you wish.
One tablespoon olive oil
a shitload of garlic cloves, minced (I use 4 or 5)
half a teaspoon of dried red pepper flakes
tablespoon (plus or minus) FRESH minced oregano leaves
same of basil
make a paste of all of this and let it sit for a while
2 tubes tomato paste (200 grams each) ounces??? no idea, where is CCJoe with his conversions when I need him?
1 box tomato sauce (500 grams) again ounces no idea
1 teaspoon suger
mix the tomato things and sugar together well,add the olive oil mixture and again mix well.
salt and ground black pepper to taste
shot of red wine, preferably dry Italian
and the secret-half a teaspoon of ground anise. Compliments the tomatos in a suprising way, and cuts the bite just enough to be interesting.
Let the whole mixture sit covered in a warm place for at least 2 hours, to let flavors mix before spreading on pizza dough. Also works well to freeze half for another time.
Would they have it in Ireland, by any chance? If so, can ask my friend there to send me some. Otherwise is mustard here that "catches you at the back of your nose", so will try that. Cut back just slightly on vinegar then, or would you recommend leave as is?
Don't remember seeing Worschestershire, but can admit have never looked. Will look on next shopping expedition. Otherwise I can ask Justin to send me that too, while he's at it with the mustard powder.