Pizza sauce

louise5754

Hi I was just wondering what people use for homemade pizzas for the tomato sauce? I was thinking of passata or tinned tomatoes blitzed in a blender with garlic.

Mr. Presentable

1 can tomatoes
1/3 can water (measure with tomato can)
1 tube puree
pinch salt/pepper
teaspoon dried herbs (marjoram, oregano, parsley should be included)
1/2 teaspoon garlic puree

Blend

huskerdu

Personally I think that using raw tomatoes or passata makes a very poor pizza sauce. I make a standard tomato sauce, stewed for ages to give is lots of depth and flavour. I then freeze it for future use.


2 cans of tomatoes or 1 can + 1 packet of passata
onions
garlic
herbs
salt / pepper
dash worstershire sauce


Fry onions and garlic, add everything else, stew for hours until thick and smelling wonderful. Blend.

Dizzyblonde

3 cloves of garlic, crushed
Olive oil
2 tins of tomatoes, chopped
A tablespoon of tomato puree (or more if the tinned tomatoes aren't great)
A heaped teaspoon each of dried oregano and basil
2 teaspoons of sugar
salt and black pepper

Heat the oil and add the garlic for a minute or two, then add the rest of the ingredients and simmer for at least an hour until thick and dark.

louise5754

Thanks guys much appreciated cant wait to make it now

the beer revolu

You really won't get a better or easier pizza sauce than this one.
The quality of the tomatoes makes a big difference - I was of the view that tinned tomatoes are tinned tomatoes but I've been converted and now spend a bit more on tomato tins.

Thud

huskerdu wrote: »

Personally I think that using raw tomatoes or passata makes a very poor pizza sauce. .

that depends on what type of pizza you are making, Neopolitan pizza generally uses a uncooked (san marzano tomato + garlic + salt) sauce which cooks on the pizza in the oven at high heat.

Most other style (NY, Chicago, Californian,bar etc) will use a cooked sauce

Dizzyblonde

the beer revolu wrote: »

I was of the view that tinned tomatoes are tinned tomatoes but I've been converted and no spend a bit more on tomato tins.

Aldi's superior range tinned tomatoes (black and silver label) are among the best and cost less than 50c a tin.

crushproof

To me it's all about letting it stew for a good few hours, let's all the flavour mix in. I didn't it would make a difference before but I let my sauce stew one day and voila....it was fantastic!

Also if you have some fennel seed throw a teaspoon in.

And +1 on the Aldi tomatos.

stevenmu

I made one recently as an experiment. I used the following heated on very low heat for about 45mins:
2 cans tomatoe puree
2 or 3 tablespoons olive oil
2 or 3 tablespoons red wine vinegar
2 tablespoons honey
pinch of garlic granules, oregan and basil

It turned out really really well. The honey (a tip I got from another thread here), really made it IMO.

fred funk }{

I used to make my sauce with loads of ingredients, onion, garlic, celery and lots more. It was always nice enough but these days I just use two tins of high quality Italian plum tomatoes, dried basil, some sugar, salt and a dash of balsamic vinegar. I stew it for about three hours. Blend it up when done and it's ready to go. You won't get a more simple or delicious pizza sauce.

neilthefunkeone

Tin of chopped tomatoes
Garlic
Herbs of choice(usually basil for me)
Salt and pepper
Olive oil...

Mix in blender and pour over base..

_blank_

a dash of balsamic vinegar is a must for Pizza Sauces, imo

Little Alex

Des wrote: »

a dash of balsamic vinegar is a must for Pizza Sauces, imo

Must try that.

The last time I made a nice enough sauce really quickly by mixing tomato puree with some leftover wine and salt/garlic/basic.

connorcarroll

Use a tin of chopped tomatoes. then add Tomato puree (you can get a very small tin which is perfect amount). then flavour with Oregano and/or Basil.... Liquidise and hi presto!!! pizza sauce in seconds!!