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BS: Pizza sauce recipe?
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BS: Pizza sauce recipe? |
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Subject: BS: Pizza sauce recipe? From: gnu Date: 08 Sep 12 - 07:08 PM Whaddya got? |
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Subject: RE: BS: Pizza sauce recipe? From: catspaw49 Date: 08 Sep 12 - 08:16 PM Mix this together and let it sit around for awhile. Give it a stir now and again. Ready to use in about 2 hours.....no cooking needed!!! Works for us anyway....... 1 (4-ounce) can tomato paste 1 1/4 cups water 1/4 cup red wine 1/3 cup extra-virgin olive oil 3 cloves garlic, minced Salt and pepper 1/2 tablespoon chopped fresh oregano leaves 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh rosemary leaves 1 teaspoon sugar If you are using dried herbs, about 1 teaspoon will do. This is more of the New York/sweet sauce. I like pizza ans basic Italian sauces on the sweet side. Spaw |
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Subject: RE: BS: Pizza sauce recipe? From: Stilly River Sage Date: 09 Sep 12 - 01:40 AM I've stopped using a prepared sauce as much - I spread a little olive oil, salt, and garlic powder on my homemade pizza crust then spoon my canned diced tomatoes over the top and add fresh or dried crumbled herbs, then add cheese, meat, mushrooms, whatever. |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 09 Sep 12 - 05:38 PM "3 cloves garlic, minced" Anyone have any comments on "substitutes"?... garlic powder or the stuff in jars or whatever? |
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Subject: RE: BS: Pizza sauce recipe? From: GUEST,Dani Date: 09 Sep 12 - 05:55 PM For god's sake!! Don't sub the garlic!!! 'Spaw, I just mixed up a bowl of this stuff, and I'm 'bout ready to dive in headfirst. Or put a straw in it. I keep walking by and just sticking my face in it to breathe it in.... Dani |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 09 Sep 12 - 06:01 PM Okay... since I have arthritis problems with mincing can I use the minced garlic in jars? Or do I have to nuke McCain's Parisienne Thin Crust (which is damn tastey for $4)? |
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Subject: RE: BS: Pizza sauce recipe? From: bobad Date: 09 Sep 12 - 06:09 PM I add a 28 oz. can of crushed tomatoes to a pan of sauteed, chopped onions. To this I add some crushed garlic, oregano, basil, black pepper and some fennel seed which I crush in a mortar and pestle. Cook this for a little while to blend flavours. I portion and freeze. This makes enough sauce for seven 12 inch pizzas. |
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Subject: RE: BS: Pizza sauce recipe? From: maeve Date: 09 Sep 12 - 06:18 PM Gnu- Although garlic aficionados may wince, the minced stuff in jars works a treat. Use what you have available. We love fresh garlic, but use whatever form is handy; pre-minced, powdered...we even have a jar of peeled garlic in the freezer for fast wintertime masterpieces. You can also warm a small jar of olive oil into which you've dropped minced or whole garlic. A drizzle will provide a lovely garlic taste and aroma without making hands suffer. Store the jar in the fridge to keep the garlic fresh. The oil will thicken, of course. Just let it warm to room temperature while you prepare other parts of the meal. If you later want to be able to use the fresh garlic, there's a dandy little electric mini-processor that is easy on hands. (I have an extra one.) |
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Subject: RE: BS: Pizza sauce recipe? From: bobad Date: 09 Sep 12 - 06:40 PM If you're keeping garlic in oil be cognizant of the risk of botulism and store accordingly: Health Canada |
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Subject: RE: BS: Pizza sauce recipe? From: GUEST,Dani Date: 09 Sep 12 - 06:49 PM Ok, you scared me. I thought you were talking about the DRIED stuff in jars. I agree... fridged chopped can work ok, IF you are cooking it. In a fresh sauce like this, you should just have me come to your house to chop. Or, just get you a Magic Bullet. I enjoyed putting the pieces of this together (ohh... the aromatherapy) but was thinking it would be just fine to stick it all in the Bullet and whir. Dani PS: He is not kidding about the botulism. I got dinged by a health inspector once for having garlic butter at room temp, and she read me the riot act. Duly noted. |
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Subject: RE: BS: Pizza sauce recipe? From: maeve Date: 09 Sep 12 - 06:59 PM Small jar, in 'fridge...should be used up easily within a week. Yes, bobad's link is a good reminder. |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 09 Sep 12 - 07:06 PM "In a fresh sauce like this, you should just have me come to your house to chop." Kinda fresh of you innit? >;-) |
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Subject: RE: BS: Pizza sauce recipe? From: GUEST,Dani Date: 09 Sep 12 - 07:11 PM : ) |
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Subject: RE: BS: Pizza sauce recipe? From: Ed T Date: 09 Sep 12 - 07:40 PM A Greek Pizza owner once told me that his secret for excellent pizza sauce (and it was great). It was to simmer the sauce for many hours (he suggested six) to reduce the sharp acidic taste. I suspect this was done with spices added. |
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Subject: RE: BS: Pizza sauce recipe? From: GUEST,pattyClink Date: 09 Sep 12 - 10:12 PM Also, the thing that makes it taste pizza-saucey is fennel, ground or crushed. Doesn't take much at all. And a bit of cayenne or crushed red pepper never hurts. |
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Subject: RE: BS: Pizza sauce recipe? From: catspaw49 Date: 10 Sep 12 - 02:06 PM That brings up a couple of things Patty........... First, although I generally try to keep Pizza sauce on the straight and narrow and leave out any oddder tastes to some palates, Italian red sauces need a couple of other things like Fennel and crushed pepper along with a small amount of black pepper. I start with tomato sauce and paste, either homemade or canned, and never use water.....only a sweet red wine. The first ingredient is always anchovies followed by garlic,basil,fennel,oregano,rosemary, crushed pepper, salt and pepper, and sugar. From this you can cook down other veggies and meats into the sauce and even if you don't I'd suggest at least some crushed black olives. Cook up a gardenaria with Italian sausage(or Italian turkey sausage)and onion,green peppers, zucchini, eggplant, mushroom....then throw it into this sauuce. Also makes a gangbuster base for Cioppino with a load of seafood. Christ I'm hungry.................. Spaw |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 10 Sep 12 - 07:00 PM That there is a key point there Spaw... SWEET red wine. All recipes should include the grade of the wine... 1,2,3? Otherwise, backwoods good old boys like me just add whatever is cheapest. Well, whatever is left over, eh? >;-) |
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Subject: RE: BS: Pizza sauce recipe? From: catspaw49 Date: 11 Sep 12 - 09:45 AM We use a lot of wine in cooking and our rule is "never use a wine you won't drink".............. Spaw |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 11 Sep 12 - 03:56 PM That really don't narrah it down much eh? |
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Subject: RE: BS: Pizza sauce recipe? From: gnu Date: 03 Dec 16 - 12:43 PM Ahhh... memories. Just search "recipes" and get so many memories. |
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Subject: RE: BS: Pizza sauce recipe? From: Steve Shaw Date: 03 Dec 16 - 02:02 PM Spread no more then two teaspoons of passata or sundried tomato paste over your pizza base, starting in the centre. Leave a thin edge uncovered. Break a ball of cow mozzarella into pieces over the pizza. Thinly slice a medium-sized tomato and put the slices on top. Tear some basil leaves on top. Put into a hot oven on a pizza stone, a baking tray or straight on the shelf for about ten minutes or until it looks done. Less if it's a wood-fired pizza oven. Remove from oven and sprinkle with extra virgin olive oil. There. A proper Margherita. Throw away the garlic powder, garlic paste and dried herbs. Pizzas come from Naples and Neapolitans keep things simple. And delicious! |
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Subject: RE: BS: Pizza sauce recipe? From: bobad Date: 03 Dec 16 - 02:45 PM Since I posted my recipe four years ago I have changed the way I routinely make my sauce. I got away from using canned tomatoes, I now use a jar of passata which I add to some chopped, fresh, home grown garlic sauteed a few seconds in evoo and add a bit of dried oregano, basil and fennel seeds. Simmer to meld flavours and thicken slightly. I apportion the sauce into six servings and freeze. |
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Subject: RE: BS: Pizza sauce recipe? From: Steve Shaw Date: 03 Dec 16 - 03:21 PM Nah. |
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Subject: RE: BS: Pizza sauce recipe? From: bobad Date: 03 Dec 16 - 03:51 PM Chacun à son goût. |
