Martin Hansson
New member
To make a short story long.
I stayed in NC for a few years and got hooked on BBQ, pulled pork, something we do not have here in Sweden. I finally took the plunge and got me a WSM, first cook yesterday.
Now I want to make a western NC sauce. The problem I have is that I'm not quite sure what the tomato sauce is that is called for in the recipe. I find that a lot of times ingredients that sound obvious does not translate well to what we find in the stores here.
To me a tomato sauce is sold in a glass yar and is used as a base for an italian pasta sauce or as the tomato sauce on pizza. It is a fairly thin sauce but not quite liquid that has allready been seasoned.
I did a check on wiki to see if this matches what you call a tomato sauce in the US and found that it could be, but it could also be a tomato puree.
So what do I use when the western NC sauce calls for tomato sauce?
I stayed in NC for a few years and got hooked on BBQ, pulled pork, something we do not have here in Sweden. I finally took the plunge and got me a WSM, first cook yesterday.
Now I want to make a western NC sauce. The problem I have is that I'm not quite sure what the tomato sauce is that is called for in the recipe. I find that a lot of times ingredients that sound obvious does not translate well to what we find in the stores here.
To me a tomato sauce is sold in a glass yar and is used as a base for an italian pasta sauce or as the tomato sauce on pizza. It is a fairly thin sauce but not quite liquid that has allready been seasoned.
I did a check on wiki to see if this matches what you call a tomato sauce in the US and found that it could be, but it could also be a tomato puree.
So what do I use when the western NC sauce calls for tomato sauce?