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Aug 24, 2013 01:02 PM

Pizza Sauce with fresh Tomatoes?

Anyone have a good simple recipe? My sauces with fresh tomatoes always turn out watery even if I drain the seeds and squeeze the juice out and cook them forever


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  1. I've recently switched to buying San Marzano (or good whole tomatoes) and draining them in a colander. Maybe give them a little press. No cooking at all. Just drain, arrange on pizza with seasoning and other toppings, evoo, bake.
    No more soggy crust.

    1. 1. Only use plum tomatoes.
      2. The flavor is in the goo. So, if you get rid of the goo, you will end up with something that tastes bland, even watery.
      3. So, use tomatoes that have goo, but a high proportion of flesh to goo, so that the flavor is there, but with less water.
      4. Which is why you should only use plum tomatoes.

      1 Reply
      1. re: Karl S

        I don't have plums, bummer

        they are beefsteak and brandywines, should I even bother?

        Thanks everyone!

      2. I've done this with strawberries which are to moist for some baked goods. I briefly dehydrate them in a low oven, like 250 or so for half an hour.

        Don't know if it will work for tomatoes. But I might give it a try myself in a day or two

        1 Reply
        1. re: autumm

          Thanks I'll think I'll try that, would hate to have them go to waste , we have too many tomatoes :)

        2. Don't use beefsteak or any tomatoes that expect to be used in salad or otherwise eaten raw. Round tomatoes on the vine should work. Likewise anything in the plum family if quite ripe. Don't seed, peel, or otherwise manhandle. Sauté a crushed garlic clove in some extra virgin olive oil, then add the tomatoes and some salt, and cook for about 20 min over medium heat until the oil sort of rises to the top. Then put them through a food mill. Alternatively, use cherry or grape or other small tomatoes, halve and bake at 350°F until quite mushy, at least 30 min, then put through a food mill.

          1. I got this recipe for microwave tomato sauce years ago from a poster (tribolite) over on the Lonely Planet site. If you have a surplus of tomatoes, worth trying it to see whether you like it. Adding cheese for the second cooking helps make it not watery, and this sauce can be frozen for later use.

            Cut fresh ripe tomatoes into quarters and eighths with skin and seeds intact.
            Place wedges on a microwave proof plate or shallow casserole dish.
            Finely dice a whole bulb of garlic after removing the skin and spread on top of the tomatoes.
            Finely dice a whole onion and do as above.
            1 teaspoon of cinnamon powder
            1 tsp of powdered cumin
            1 tsp of powdered tumeric
            1 tsp of dried basil or thyme
            1/2 tsp of chilli flakes
            Honey/sugar and salt to taste.
            Drizzle some oilve oil/vegetable oil over the dish.
            Zap in microwave on max for 10-15 minutes.
            Cool and mash up the dish with a fork and spoon and mix well.
            Drizzle some parmesan or chedder cheese.
            Zap again in microwave for 10-15 minutes.