pizza sauce in process

RRP

2 or 3 times a year I take 3 hours or so to make my stash of pizza sauce. It freezes just fine and I package it in small "cookie" sack ZipLoc bags. This is a shot of the raw assembly just before the 1 hour simmer. After that it gets pureed and then simmered again to evaporate the water in the 18 Roma tomatoes. It really is a good pizza sauce and bread stick dipper as well.

Woodchunk

What's in there besides what we can see. Add any wine. Looks great

GrillSgt

After the puree put it in the oven or the egg. You'll thank me.

Grilltastic

Need details on ingredients and method please

RRP

Woodchunk said:

What's in there besides what we can see. Add any wine. Looks great

Thanks - yes 3/4 cup. See full recipe post below.

RRP

Grilltastic said:

Need details on ingredients and method please

Here you go.

PIZZA SAUCE FROM RRP

 

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

 

• 5 finely chopped garlic cloves

 

• 3 T extra virgin olive oil

 

• 18 Roma tomatoes each cut into 8 pieces

 

• 1  6oz can of tomato paste

 

• 3 tea California style garlic salt

 

• ½ tea freshly ground pepper (12 grinds per layer)

 

IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes

 

OPTIONAL: 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 3/4 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 to 14” 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. 

thetrim

Thanks for sharing.  It looks great!

nolaegghead

I'll need to pick up some garlic salt.   Haven't stocked that in years.

The_Stache

Good looking recipe.  Should make a great sauce!!

fishlessman

nolaegghead said:

I'll need to pick up some garlic salt.   Haven't stocked that in years.

you can make garlic salt from scratch, did basil salt last weekend

bgebrent

Looks like a nice sauce. 

kl8ton

nolaegghead said:

I'll need to pick up some garlic salt.   Haven't stocked that in years.

Pro tip:

JohnInCarolina

kl8ton said:

show previous quotes

nolaegghead said:

I'll need to pick up some garlic salt.   Haven't stocked that in years.

Pro tip:

^^^^^
This guy gets it!

Lit

Hans61

Thanks for sharing the sauce recipe :-)

GATraveller

Lit said:

Lit

GATraveller said:

show previous quotes

Lit said:

For posting a breadstick in a marinara sauce thread? That's pretty stuff. Not sure what's UP with that. 

scdaf

If you'd like to try a little different approach, fire-smoke roast ripe garden tomatoes, like Big Boys, until most of the liquid has evaporated, then use this recipe or similar, omitting the tomato paste as your sauce will be tighter due to the roasting.

Woodchunk

Lit said

Not amusing at all

Lit

Wow lots of flags. You would think I told someone with cancer to kill them self. 

JohnInCarolina

Lit said:

Wow lots of flags. You would think I told someone with cancer to kill them self. 

Now that would be abuse!

Woodchunk

Lit said:

Wow lots of flags. You would think I told someone with cancer to kill them self. 

Really sad

Lit

Woodchunk said:

show previous quotes

Lit said:

Wow lots of flags. You would think I told someone with cancer to kill them self. 

Really sad

It's sad you guys are standing up for someone that told someone that just had surgery for cancer to kill them self then when the person he told to kill himself responded Ron corrected the guy and said he never said it when it clearly said kill yourself on the first page. 

Woodchunk

Lit said:

show previous quotes

Woodchunk said:

Lit said:

Wow lots of flags. You would think I told someone with cancer to kill them self. 

Really sad

It's sad you guys are standing up for someone that told someone that just had surgery for cancer to kill them self then when the person he told to kill himself responded Ron corrected the guy and said he never said it when it clearly said kill yourself on the first page. 

Your post stand on their own.

Wolfie51sb

Oh.

JohnInCarolina

You guys flagged Lit's initial comment enough times to make it disappear, which is ... interesting, except that some of y'all quoted it in full. So everyone can still see it.  Just an observation.  

Lit

Woodchunk said:

show previous quotes

Lit said:

Woodchunk said:

Lit said:

Wow lots of flags. You would think I told someone with cancer to kill them self. 

Really sad

It's sad you guys are standing up for someone that told someone that just had surgery for cancer to kill them self then when the person he told to kill himself responded Ron corrected the guy and said he never said it when it clearly said kill yourself on the first page. 

Your post stand on their own.

Ron's doesn't....

Hungry Joe

Try cooking that on the egg for the best sauce you will ever have. This is a marinara sauce but you get the idea. 

Woodchunk

RRP said:

show previous quotes

Grilltastic said:

Need details on ingredients and method please

Here you go.

PIZZA SAUCE FROM RRP

 

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

 

• 5 finely chopped garlic cloves

 

• 3 T extra virgin olive oil

 

• 18 Roma tomatoes each cut into 8 pieces

 

• 1  6oz can of tomato paste

 

• 3 tea California style garlic salt

 

• ½ tea freshly ground pepper (12 grinds per layer)

 

IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes

 

OPTIONAL: 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 3/4 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 to 14” 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. 

Thanks for posting the recipe and sorry for the interruption but you know what happens when children come into the room

RRP

What I said that has gotten so misquoted by people here who hate me was quite simple to understand. What I said in EASY to understand words was AFTER surgery or radiation which has cured their prostate cancer then they MAY not or will not have a normal sex life. Then ...HERE... I said either ACCEPT THAT or if you can't handle that change to your life then go shoot yourself! I NEVER SAID IF YOU HAVE PROSTATE CANCER GO KILL YOURSELF! Get it? 

SoCal_Griller

Going to give this one a shot, looks dang good.