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Pizza Sauce Recipe
Posted on 7/23/20 at 11:27 am
Posted on 7/23/20 at 11:27 am
Looking to get into making my own pizza from scratch - does anyone have a good pizza sauce recipe to share?
5
Posted on 7/23/20 at 11:42 am to TigerInCbus
I use a very simple recipe.
-Whole peeled plum tomatoes
-Olive oil
-Garlic
-Crushed red pepper
-Maybe basil or some other Italian style herb. oregano etc...
Cook down slowly until all water has evaporated. Adjust consistency as you like by smashing tomatoes as they cook.
-Whole peeled plum tomatoes
-Olive oil
-Garlic
-Crushed red pepper
-Maybe basil or some other Italian style herb. oregano etc...
Cook down slowly until all water has evaporated. Adjust consistency as you like by smashing tomatoes as they cook.
Posted on 7/23/20 at 11:53 am to TigerInCbus
Get a 28 oz can of the best whole San Marzano tomatoes you can find. crush them up with your hands (or a food mill - but dont puree it) in a bowl. A couple good pinches of salt; a few glugs of olive oil. Stir.
There you go.
There you go.
This post was edited on 7/23/20 at 2:46 pm
Posted on 7/23/20 at 11:53 am to CptEllerby277
quote:
Cook down slowly until all water has evaporated. Adjust consistency as you like by smashing tomatoes as they cook.
Cooking once on the stove and once on the pizza can provide less than ideal results for the final outcome
Posted on 7/23/20 at 12:32 pm to TigerInCbus
Crushed tomatos (San Mar if you can find them)
Garlic
Olive Oil
Salt
Pepper
Basil
red pepper flakes
sugar (optional if you like some sweetness)
cook garlic in the oil until light brown (that toasty flavor is good), add tomatoes and stir for a few moments to coat with that oil and garlic. Season with the rest (except sugar) and let simmer for about 20-30 mins. Add sugar to your likeness.
Crushed tomatoes is key imo, because it keeps the sauce nice and thick. I use a good amount of basil, because I love the stuff.
Garlic
Olive Oil
Salt
Pepper
Basil
red pepper flakes
sugar (optional if you like some sweetness)
cook garlic in the oil until light brown (that toasty flavor is good), add tomatoes and stir for a few moments to coat with that oil and garlic. Season with the rest (except sugar) and let simmer for about 20-30 mins. Add sugar to your likeness.
Crushed tomatoes is key imo, because it keeps the sauce nice and thick. I use a good amount of basil, because I love the stuff.
Posted on 7/23/20 at 1:04 pm to BlackenedOut
quote:
Get a 28 ox can of the best whole San Marzano tomatoes you can find. crush them up with your hands (or a food mill - but dont puree it) in a bowl. A couple good pinches of salt; a few glugs of olive oil. Stir.
There you go.
That's what I do, except sometimes I add a fat pinch of dried oregano, depending on the toppings. Canned tomatoes are already cooked---I don't want them cooked again on the stovetop and cooked for a third time on the pizza. I like a bright, fresh tasting sauce on a pizza.
If you can find the glass bottles of tomato passata, it's ideal.
Posted on 7/23/20 at 1:13 pm to CptEllerby277
I’m pretty sure you’re not supposed to cook pizza sauce.
Just crush whole San marzano tomatoes up. Add oregano, salt, olive oil, sugar, crushed red pepper and basil. Let sit in your fridge for a day.
Just crush whole San marzano tomatoes up. Add oregano, salt, olive oil, sugar, crushed red pepper and basil. Let sit in your fridge for a day.
Posted on 7/23/20 at 1:35 pm to TigerInCbus
I like making a roasted tomato sauce of sorts. It's not really saucy, but you could add a little canned sauce to the mixture.
Take romas or grape tomatoes or whatever you've got and toss them in olive oil, garlic and Italian herbs of your choice. Spread them on a baking sheet on non-stick foil and roast them until they are caramlizing. I puree them after that and spread it on pizza. I also use them as a base for soup or topped on salads.
Take romas or grape tomatoes or whatever you've got and toss them in olive oil, garlic and Italian herbs of your choice. Spread them on a baking sheet on non-stick foil and roast them until they are caramlizing. I puree them after that and spread it on pizza. I also use them as a base for soup or topped on salads.
Posted on 7/23/20 at 2:41 pm to TigerInCbus
Quality tomatoes is key. If you've got great tomatoes, all you need is a little salt or maybe some Prudhommes pizza seasoning.
They don't have to be San Marzanos. There are a lot of good ones. Try Muir Glen, Full Red, Saporito, Super Dolce. All available on Amazon.
They don't have to be San Marzanos. There are a lot of good ones. Try Muir Glen, Full Red, Saporito, Super Dolce. All available on Amazon.
Posted on 7/23/20 at 2:52 pm to BlackenedOut
quote:interesting note. On the tv show Chef, the episode where they go to Pizzana in LA, the guy say that you basically cna not buy try San Marzano tomato. The area is too small to supple the world with their tomatos. So what you are buying when you buy cans of San Marzano tomatoes, are tomatoes from seeds from the area but grown in other parts of the world.
Get a 28 oz can of the best whole San Marzano tomatoes you can find
he gets true San Marzano tomatoes because his family owns a piece of hill side there and gets them shipped to him.
great episode if you havent seen it.
This post was edited on 7/23/20 at 2:56 pm
Posted on 7/23/20 at 3:09 pm to CarRamrod
I have seen that. There is so much myth and scarcity with so many things (be it truffles, wine, diamonds, tomatoes, etc...) I take most of those pronouncements with a grain of salt. Personally, 90% of the time I grab a can of Cento, SMT, etc...
Posted on 7/23/20 at 3:31 pm to BlackenedOut
quote:i agree but look at the size of San Marzano. it is believable that that area can not produce enough tomato to supply the world with San Marzano Tomatoes, from San Marzano.
There is so much myth and scarcity with so many things (be it truffles, wine, diamonds, tomatoes, etc...) I take most of those pronouncements with a grain of salt.
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