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Homemade pizza sauce
Comments
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Recipe? We're almost through the 400 Quarts we made last year and looking for something new, especially a good pizza sauce. Ours is a basic tomato sauce we adjust to whatever we are cooking.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Holy tomatoes @Tjcoley! Did you grow all the tomatoes for your sauce extravaganza?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Holy tomatoes @Tjcoley! Did you grow all the tomatoes for your sauce extravaganza?__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Here is the recipe.
http://www.food.com/recipe/homemade-canned-pizza-sauce-58708Mark Annville, PA -
Looks good. May have to give it a try. Thanks.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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@Tjcoley, it is a bit more chunky than the canned sauce from the store, but once it's on the pie you don't notice. It actually has just a hint of heat when it cooks on the pie. Can't taste it when the sauce is cold.
The only change I made was to add a tsp of lemon juice to each jar instead of adding the juice to the whole batch like the recipe said.Mark Annville, PA -
To each his/her own but I have been making this sauce for at least 10 years and we love it. I make it and freeze it so that the effort is only done once a year, but lasts without freezer burn for months.
RRP’s PIZZA SAUCE<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Based on a recipe from BGE board but altered for our tastes
- 1 oz package of fresh basil
- 3 T dried basil
- 1.5 tea dried oregano
- ¾ cup chardonnay
- ¾ cup fresh minced onion
- 3 tea minced garlic
- 3 T extra virgin olive oil
- 18 Roma tomatoes each cut into 8 pieces
- 1 6oz can of tomato paste
- 2 tea California style garlic salt
- ½ tea freshly ground pepper (about 12 good half grinds PER layer)
IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes
In a skillet sauté onion and garlic in olive oil until onions turn translucent, stirring frequently.
Using a Dutch oven add tomatoes, paste, onions/garlic and remaining ingredients. I put them in so there are three layers. Cover pot and simmer for 1 hour. Remove form heat and puree in a blender until smooth. Pour back into the Dutch oven minus the lid this time and simmer until the sauce thickens to a consistency of cold catsup.
Package in ½ cup quantities using ZipLoc snack bags. Freeze. Yield will depend on the size of your Romas, but normally this recipe is good for 9 to 12 bags. My pizzas are 12” in diameter so you might want to adjust according to what size you make.
Hint: During the thickening stage cover the pot with a spatter guard as that sauce really pops when it erupts and can make a mess of your stove. BTW this sauce is also good with bread sticks.
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