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Pizza Sauce

tarheelforever
tarheelforever Posts: 139
edited November -1 in EggHead Forum
Numerous people helped me decide on my first pizza dough recipe yesterday and I thank you.

The next question is what is the best sauce. Sauce makes the pizza and I'm up for something from the store or homemade.

Suggestions???

Comments

  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    Dei Fratelli is the best store bought in my opinion. Bente got me onto it and it's really good for out of a can. Mark
  • AZRP
    AZRP Posts: 10,116
    Right now I'm making sauce from the tomatoes in my garden but normally I use canned Italian style. I put a couple cloves of garlic and some fennel seeds in the food processor and mince them. Then I add the canned whole tomatoes but not the juice, basil leaves, dried oregano, some red pepper flakes, salt, and pepper. I pulse this just enough to break everything up yet still have some texture. This makes a fresh tasting sauce that my family really likes. -RP
  • USDA Prime
    USDA Prime Posts: 89
    Concur with your opinion for store bought - Dei Fratelli!! 15 ounce can at Publix.
  • RRP
    RRP Posts: 25,880
    This started as a salt free pizza sauce that Spin posted years ago, but I've altered to our tastes. I always freeze individual quantities. Frozen for 6 months or fresh taste the same so it's well worth the effort.

    RRP’s PIZZA SAUCE


    • 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.
    Re-gasketing America one yard at a time.
  • Gator Bait
    Gator Bait Posts: 5,244
    RRP, That sauce sounds great all by itself! :woohoo:

    I think any homemade sauce is going to be much better then any bottled/canned sauce, and that one looks like a winner. Just my 2¢.

    I have made a homemade sauce with just a 8 oz. can of tomato sauce, a glug of wine, a little basil, oregano and salt and pepper to taste. Let it simmer for a few minutes to meld the flavors and thicken a little. I can control the amount of salt, a major component of commercial sauces. It's basic, simple, quick and you can add anything your heart desires. Garlic, mushrooms, onions, sausage . . . anything can go in.

    Gator