destination - 12 great pizzas!

RRP

Today I assembled this pot which will result in 11 or 12 packages of our favorite pizza sauce. I like to let it rest in the refrigerator over night before cooking it. The original recipe was one I took off the old forum 20 years ago and have tweaked it to our tastes over the years. It freezes well and tastes great! I'll repeat this process in another week for 11 or 12 more!

loco_engr

ron . . . now that you have our attention . . . details mon 

RRP

Gladly!

RRP’s PIZZA SAUCE

Based on a recipe posted in 2000 on BGE board but altered for our tastes

• about 16 to 24 fresh basil leafs rolled and diced into narrow strips or 1 package from store

• 3 T dried basil

• 1.5 tea dried oregano

• ¾ cup fresh chopped white onion - not sweet onion

• 5 fresh cloves of garlic chopped fine

• 3 T extra virgin olive oil

• 18 Roma tomatoes each cut into 8 pieces (halved and then those quartered)

• 1  6 oz can of tomato paste

• 3 tea California style garlic salt (that’s 1 tea PER layer)

• freshly ground black pepper (15 good grinds PER layer)

  

             ¾ cup white zin or chardonnay 

       And lastly on top of final layer add 2 more teaspoons of coarse kosher salt and then pour in the wine.

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 except the wine so there are three identical 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 10 to 12 bags. My pizzas are 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. 

Enjoy!  Ron Pratt aka RRP

             Dunlap, IL

loco_engr

Thank You Ron, looks totally intriguing 

stv8r

Ron,

    Love the idea but why oh why didn't you post this a month ago when I had Romas coming out of my a**?  Now my plants are petering out.  Only had two plants but probably got well over 100 Romas between them.  Anyway awesome idea and I'll save this for next year!

kl8ton

12 pizzas as a destination is a place I want to go! 

RRP

stv8r said:

Ron,

    Love the idea but why oh why didn't you post this a month ago when I had Romas coming out of my a**?  Now my plants are petering out.  Only had two plants but probably got well over 100 Romas between them.  Anyway awesome idea and I'll save this for next year!

Sorry! Home grown would have been really special! I just cross my fingers that what I bought locally were actually grown locally and not trucked in green from a couple thousand miles South of here! BTW where ARE you located as tomatoes are just now plentiful?

RRP

kl8ton said:

12 pizzas as a destination is a place I want to go! 

Well, Sir...here is one from a previous batch of sauce...

Photo Egg

Great stuff in the works Ron

PeteSliver

Driving the bus to pizza town!

GlennM

I don’t see any anchovies on that beautiful pie 😳

stv8r

RRP said:

stv8r said:

Ron,

    Love the idea but why oh why didn't you post this a month ago when I had Romas coming out of my a**?  Now my plants are petering out.  Only had two plants but probably got well over 100 Romas between them.  Anyway awesome idea and I'll save this for next year!

Sorry! Home grown would have been really special! I just cross my fingers that what I bought locally were actually grown locally and not trucked in green from a couple thousand miles South of here! BTW where ARE you located as tomatoes are just now plentiful?

I'm in Maryland.  We had a warm spell so I planted last week of April. Only had to cover plants two nights.  I was overrun with Romas Mid June to early August. Still getting a few but much slower now. This photo was July 18th. 

RRP

From the whateverit'sworth dept...the above posts by @stv8r got me to thinking since home grown Romas are different sizes. For this batch I just made then the "18 Romas" in my recipe weighted 4.4 pounds. The finished yield was 11 packages with 3/4th cup of sauce suitable for a 14" pizza and 1 2/3rd cup perfect for a 12" pizza. HTH.

Hoster05

@rrp what side of the freeze tite paper do you put down onto the dough when rolling it out?  

RRP

Hoster05 said:

@rrp what side of the freeze tite paper do you put down onto the dough when rolling it out?  

LOL - I didn't realize there was a difference, but I pull out a piece and place it on top the dough so I guess you might say the underside. BTW I do clamp the parchment paper and Freeze Tite to my bread board and then lift up the Freeze Tite and place the dough on the parchment paper and then press down and clamp the other side. Then start with the rolling pin.

Hoster05

RRP said:

Hoster05 said:

@rrp what side of the freeze tite paper do you put down onto the dough when rolling it out?  

LOL - I didn't realize there was a difference, but I pull out a piece and place it on top the dough so I guess you might say the underside. BTW I do clamp the parchment paper and Freeze Tite to my bread board and then lift up the Freeze Tite and place the dough on the parchment paper and then press down and clamp the other side. Then start with the rolling pin.

Got it.  My freezer paper seems to have one side with a more waxy texture.  

RRP

Hoster05 said:

RRP said:

Hoster05 said:

@rrp what side of the freeze tite paper do you put down onto the dough when rolling it out?  

LOL - I didn't realize there was a difference, but I pull out a piece and place it on top the dough so I guess you might say the underside. BTW I do clamp the parchment paper and Freeze Tite to my bread board and then lift up the Freeze Tite and place the dough on the parchment paper and then press down and clamp the other side. Then start with the rolling pin.

Got it.  My freezer paper seems to have one side with a more waxy texture.  

Sorry, but that Freezer-Tite is an “industrial strength” clear wrap which runs circles around that crappy Saran Wrap product. Freezer-Tite is not freezer wrap paper. Sorry if I misled you.

danhoo

@RRP I bought a box of the freezer-tite on amzn and it worked perfect for rolling out thin pizza crust. Thanks for the suggestion.

stv8r

So Ron I would like to make this using some local farm Roma's but I'm confused about your reference to layers? Are you dividing the ingredients in thirds and layering or is the recipe for one layer X 3?

RRP

stv8r said:

So Ron I would like to make this using some local farm Roma's but I'm confused about your reference to layers? Are you dividing the ingredients in thirds and layering or is the recipe for one layer X 3?

Sorry, but like I said...
 so there are three identical layers.

Hoster05

Haven’t gotten the freeze tite yet but we made these on the egg last weekend.