In the first few words I was all "YES!" then you ruined it with the sweet. I love a sweet pizza sauce. I invented the easiest one in the world. And you can make it less sweet now that I think of it. I drain a can of the grocery store brand of Italian style tomatoes and then run it thru the blender. The brand name brands of Italian style tomatoes are less sweet so you could use those. And really drain them with a collander or mesh wire thing for a little while - don't just drain them by tipping the can. One can of tomatoes is perfect for a small crust. Use two for a big pizza.
I have no clue. Mr. Jazz makes the pizza. But I think he uses Ashvar rather than tomato sauce. It's a middle eastern (Turkish?) veggie paste, heavy on the red bell peppers. Yum.
AHA! The can of tomato sauce one step up from 8 OZ, a clove-or-two of garlic chopped very fine. Basil to taste. Pepper. Sugar, I prefer 'brown'. Not there is no salt, most tomato sauces are very salty and therefor won't need it; keep a pinch on the side just-in-case. You can always toss it over your shoulder. Oh, and CUMIN. Trust me on the cumin.
Dump the sauce into a saucepan and add the garlic. Add the basil; I reccomend 1 - 2 TBSP. (I'm a fan of basil; if you're not use less.) A quarter TSP cumin OR LESS. (Careful, it'll start tasting Indian or Spanish if you add too much.)
Bring to bubbling on med-high heat, add the sugar, just a bit though, you don't want it too sweet. Half a TSP TOPS (it's ALL 'to taste', though, play with the amounts!)
Let it simmer for as long as possible; like chili, the longer it simmers, the better it gets. This goes for any red sauce. Leave the lid at least half off (this let's the water boil off and thickens the sauce. Leave it all the way off for a thicker sauce; remember, though, there's a LOT of cleaning involved in that...)
Try it. S'good!
Call me with any questions regarding this or crust, remembering a pizza must be cooked on ridiculously high heat.
12 comments:
I have to admit that I just use the Boboli brand pre-packaged stuff.
(I hang my head in shame)
So, you're of no help to me?
Darn it!
I have a pretty good spaghetti sauce that can be doubled as pizza sauce if you would like it.
In the first few words I was all "YES!" then you ruined it with the sweet. I love a sweet pizza sauce. I invented the easiest one in the world. And you can make it less sweet now that I think of it. I drain a can of the grocery store brand of Italian style tomatoes and then run it thru the blender. The brand name brands of Italian style tomatoes are less sweet so you could use those. And really drain them with a collander or mesh wire thing for a little while - don't just drain them by tipping the can. One can of tomatoes is perfect for a small crust. Use two for a big pizza.
I have no clue. Mr. Jazz makes the pizza. But I think he uses Ashvar rather than tomato sauce. It's a middle eastern (Turkish?) veggie paste, heavy on the red bell peppers. Yum.
But it's not tomatos...
Matt -- In my experience, spaghetti sauce tends to be thinner than I'd like and always sweeter than I'd like.
Geewits -- That's a very easy recipe, but I was hoping for, I don't know, something more.
Jazz -- I just said I wanted a pizza sauce, I didn't say it had to be tomato.
AHA! The can of tomato sauce one step up from 8 OZ, a clove-or-two of garlic chopped very fine. Basil to taste. Pepper. Sugar, I prefer 'brown'. Not there is no salt, most tomato sauces are very salty and therefor won't need it; keep a pinch on the side just-in-case. You can always toss it over your shoulder. Oh, and CUMIN. Trust me on the cumin.
Dump the sauce into a saucepan and add the garlic. Add the basil; I reccomend 1 - 2 TBSP. (I'm a fan of basil; if you're not use less.) A quarter TSP cumin OR LESS. (Careful, it'll start tasting Indian or Spanish if you add too much.)
Bring to bubbling on med-high heat, add the sugar, just a bit though, you don't want it too sweet. Half a TSP TOPS (it's ALL 'to taste', though, play with the amounts!)
Let it simmer for as long as possible; like chili, the longer it simmers, the better it gets. This goes for any red sauce. Leave the lid at least half off (this let's the water boil off and thickens the sauce. Leave it all the way off for a thicker sauce; remember, though, there's a LOT of cleaning involved in that...)
Try it. S'good!
Call me with any questions regarding this or crust, remembering a pizza must be cooked on ridiculously high heat.
AE -- Will try yours and the heat's not "ridiculously high." "Ridiculously high" would be like 1000 degrees. It's no where near that.
But everything else is cooked at like 350 ... pizza goes at 425ish...
Oh, you mean you just don't want to have to think about it when you cook a pizza. You lazy boy, you.
How'd it go?
Use tomato PASTE instead of tomato sauce for a nice thick pizza sauce.
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