Looking for a pizza sauce recipe
this is my no-cook sauce from Cook's illustrated.
1 14.5 oz can diced tomatoes..drain juice
1 garlic clove
1 tbs olive oil
salt and pepper
1 tbs dry oregano
fresh oregano if you have it.
in the food processor I first chop the garlic till fine, then I add the fresh herbs and chop. Then add the tomatoes and olive oil and puree till smooth. add salt and pepper to taste. i let it sit at room temp till I am ready to use it.
I use one I saw demonstrated on Julia Child's show one time with one of her guest chefs. Can't remember who, though.
1 large can of whole peeled tomatoes
2 cloves crushed garlic
2 teaspoons balsamic vinegar
2 tablespoons olive oil
7-10 fresh basil leaves, chopped
a pinch of sugar (optional)
a bigger pinch of dried oregano (optional)
S&P to taste
Over a sieve placed over a larger bowl, crush the whole tomatoes with your hands and throw out the tomato butts. Reserve the juices.
Mix the rest of the ingredients together, then add back in juice a little at a time to get the consistency you like.
I usually leave out the sugar and put in just a small pinch of oregano.
I have found the "no cook" sauces to add the tomato *oomph* that I like on my pizzas. But I have also been known to open a carton of Pomi crushed tomatoes and use that when I have a craving but no sauce ready in the fridge. It is good! Open your can and give it a try.
Just don't skimp on the mozzarella!!! None of the pre-shredded stuff in bags at the supermarket you hear? ;-)
Haven't used sauce for pizza in years. We make a simple, deconstructed version with fresh tomatoes is summer or canned ones in winter. Same ingredients as most cooks use in sauce, just assembled differently. I think it tastes really fresh. Lord knows it's easy.
In summer, slice vine-ripes thin, remove the seeds, salt them and leave them to drain. Wash off excess salt if necessary and dry well with towels.
In winter, remove the seeds from canned tomatoes (good quality meaty plums, San Ms or not) and drain them well. Dab dry with towels. Cut into strips or chop, your choice.
Rub the crust with olive oil (keeps it from getting soggy) and garlic. Scatter the tomato slices, strips or chopped pieces over the olive oil. Sprinkle with your choice of herbs.
Add whatever other ingredients you choose before topping with mozzarella and a sprinkle of parmesan. Don't add too much stuff - better to make two crispy pizzas than one soggy one. My family prefers a light hand with the cheese, letting the tomatoes and other ingredients play a more prominent role. Much more like the pizzas my kids liked in rural Italy.
McCormick or Schilling or whatever they're called these days makes a bottle of "Classic Pizza Seasoning." Mix a couple tablespoons of that with a small can of tomato sauce, heat (or let sit for awhile to get the flavors through it if you've got time), and you've got a very nice, spicy, tangy pizza sauce, enough to do two pizzas.