thickening sauce

[system]

I want to thicken my tomato pizza sauce.

I understand, and through experience, that garlic, in time causes the sauce to thicken
What type of garlic would cause the tomato sauce to thicken more, powder, granulated, or fresh.
I want to use the type that will that will impart the least garlic flavor and still thicken the sauce.

I use Stanislaus 7/11 or Escalon 6 in 1 ground tomatoes, lightly seasoned with basil, salt, and pepper.

Or is there another thickening thing I can do without varying from my basic formula too much.

Otis

 

[ADpizzaguy]

not sure what kind of garlic would have the most effect on thickening, but you could cook your sauce or maybe add tomato paste to the recipe.

 

[Daddio]

Otis
I do two things that thicken my sauce. First I add Stanislaus Full Red to the 7/11 it is a crushed tomato product. Second I use granulated garlic at a rate of 1 teaspoon per can of tomato product.

 

[system]

Otis,
i use full red pizza sauce and 7-11...... 7-11 is a real watery tomato. as full red is thick. the price difference isn't that much. maybe a buck or two more per case.

 

[misteroman]

What is this 7/11 you guys are using?I used and planned on using again Full red Puree when I open(7/07!!!) and then just cut it down with water,sugar,etc.

Thanks

 

[Daddio]

7/11 is ground tomatoes it has some peel and seeds witch gives it a nice texture.

 

[NicksPizza]

Daddio:

7/11 is ground tomatoes it has some peel and seeds witch gives it a nice texture.

Fresh pack product from Stanislaus. See www.stanislaus.com

 

[system]

thanks for the advice about adding the more concentrated crushed tomatoes
that seems like a doable solution,
Otis