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Pizza Sauce with fresh Tomatoes?

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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

Thanks!

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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.
            Add
            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.

            1. Easy and delicious, but not the quickest route:

              -Cut tomatoes in half.
              - Scoop out the seeds and juice, strain the seeds, and reserve the juice.
              - Roast tomatoes on a sheet pan slowly in ~275 degree oven until wilted. About 2 hours, depending on the sie of the tomatoes. (can roast for less time at higher temp, but must be careful not to brown or burn the tomatoes)
              - Blend roasted tomatoes in blender or food processor, adding the fresh juice from earlier back in.
              - Add salt to taste. Water if extra thinning is desired. A pinch of sugar if your tomatoes need it (often they won't if they're good quality). A bit of garlic or oregano if desired. All set to use right out of the blender.

              BTW, pizza sauce is one of those things where there is nothing wrong with using canned tomatoes if you ask me.

              1 Reply
              1. re: cowboyardee

                Thanks I agree re: canned tomatoes, just wanted to use some fresh ones since they are hanging around.
                Thanks for the recipe :)

                ty all

              2. With beefstake tomatoes i would suggest a very different method- make the dough and use a simple olive oil with garlic on it, then whatever toppings you like but go light on them. Right before serving add the raw sliced tomatoes ontop with a light sprinkle of salt on them.
                I had a great pizza at my friends where she had only cooked the crust with a smear of pesto. Once out of the oven she added parmesan then a layer of sliced tomatoes, and a pile of spinach and arugala ontop drizzled with olive oil and a bit more pesto.

                1. Slice tomatoes, lay out on paper towels, salt. Press and let sit. If still wet, transfer to dry paper towels and repeat, without more salt.