How do you make your pizza sauce?
Hi all, making pizza this weekend for a good friend who will be moving away soon. Friend loves pizza and has not eaten any in 2 years. Last time I made pizza I used reduced canned spaghetti sauce. Texture fine; flavour off so I want to avoid using canned sauce. I have access to decent tomato paste, however, and ok fresh tomatoes. Have dried oregano as well, and want a sauce that is not too wet or too sweet. Will be piling 'anything goes' on top. Thanks for any tips!
i hate peeling fresh tomatoes, so for pizza sauce i use a 15 oz can of diced and a can of tomato sauce.
sweat some diced onion in olive oil for a few minutes (green pepper is also really good) and add some minced garlic. let that get fragrant (don't brown it) and dump in your cans. throw in some dried herbs (ground rosemary, basil, thyme, parsley, sage) and salt, pepper and crushed red pepper (to taste) and simmer covered for about 20 minutes, then puree to whatever consistency you want.
pretty simple, and no added sugar.
if you want to use your tasty paste, just omit the can of sauce and thin it all out with some chicken or veggie stock.
I really like the recipe from Peter Reinhart's American Pie cookbook. Since it yields a large amount, I make only one-fourth recipe, and for crushed tomatoes I substitute a small can tomato sauce plus a tablespoon or so of tomato paste for the proper consistency. I often increase the oregano, too. It's tangy and good, and no cooking.
Scroll down to the recipe:
It is good, but beware that it's very strongly flavored (garlic and herbs). If you prefer something more neutral, either tone down the herbs, or go the old-school route and just crush up some good canned tomatoes, add a pinch of salt, and spread them on the pie. That's my favorite way.
That recipe you linked to, Channa, is Reinhart's recipe for Crushed Tomato Sauce. I actually prefer his All-Purpose Marinara Pizza Sauce. Perhaps because it has additional oil, water, and vinegar, I don't find the fresh garlic, when I use it instead of the granulated and I often do, overwhelming at all.
I mail-order Escalon’s 6-in1 tomato puree specifically for this sauce. You can use other purees, but I find the Escalon superior.
Here's the recipe for the Marinara Sauce:
To make about 6 cups
28 ounces tomato puree
1¾ cups water
1 tablespoon dried parsley
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried marjoram
1/3 teaspoon freshly ground black pepper
¼ cup olive oil
2 tablespoons granulated garlic powder or 10 cloves garlic, minced and lightly sautéed in the ¼ cup of olive oil
¼ cup red wine vinegar or freshly squeezed lemon juice
1½ teaspoons salt, or to taste
Combine all ingredients and store in the fridge for up to a week. Freezes well, too.
I know you want to avoid cans, but I have had great success with using an 8 oz. can of tomato sauce, a big clove of garlic, pressed, 1 Tbsp. dried oregano, and fresh ground pepper. The consistency is perfect and the flavor is really good and I always have all the ingredients on hand.
This makes 2 12" pizza or some approximation thereof.