Dana's Pizza Sauce
I learned this recipe from reading Jeff Verasano's pizza making tutorial on-line. It's the yummiest pizza sauce ever and so very simple!
Recipe:
1 can of whole peeled plum tomatoes in tomato puree (I use Cento Italian-style with basil), any size
Honey or sucanut (very little) optional
Salt (very little) optional
Fresh basil, chopped
This sauce should be made a few hours or a day in advance of making pizza so the sauce can sit and the tin can taste will go away.
When buying tomatoes, shake every can. If it sounds watery, it might be bitter. Try to get cans that sound viscous.
Don't pre-cook the tomatoes unless you use fresh. If using fresh, try to buy Ugly Ripe Heirloom. Blanch them, peel them and heat them 20 minutes. Then proceed with recipe for canned.
Strain the seeds by: Pinch the stem end off the tomatoes. Open each tomato and scrap out seeds with your fingers into the sink or a separate bowl to be discarded. Put the flesh in a bowl. At the end of this process you have a bowl of flesh and a can of puree. Now crush the tomatoes with a food processor or immersion mixer. Do not blend. Add to puree and strain in fine mesh strainer, stirring with spoon to release some of the water. Add fresh chopped basil. Taste first, then you may need to add a bit of salt and honey to taste. Not very much. You may not need any, depending on the bitterness of the tomatoes. (For bitterness you can also add grated Romano cheese or a pinch of dried oregano, crushed by hand to release the oils). You want some bitterness but not too much.
Let the sauce sit for a few hours on the counter or a day or more in the fridge before using for pizza. If it's been in the fridge, let it come to room temperature before putting on the dough.
For making the pizza, see Dana's Pizza post.
Alternate Pizza Sauce:
1 can (about 10¾ oz.) tomato puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper (optional)
1/8 tsp granulated garlic or powder
1/8 tsp granulated onion or powder
2 tsp grated Parmesan cheese
1/2 tsp salt
Blend well. Will make two 12” pizzas or one 16” pizza.
Recipe:
1 can of whole peeled plum tomatoes in tomato puree (I use Cento Italian-style with basil), any size
Honey or sucanut (very little) optional
Salt (very little) optional
Fresh basil, chopped
This sauce should be made a few hours or a day in advance of making pizza so the sauce can sit and the tin can taste will go away.
When buying tomatoes, shake every can. If it sounds watery, it might be bitter. Try to get cans that sound viscous.
Don't pre-cook the tomatoes unless you use fresh. If using fresh, try to buy Ugly Ripe Heirloom. Blanch them, peel them and heat them 20 minutes. Then proceed with recipe for canned.
Strain the seeds by: Pinch the stem end off the tomatoes. Open each tomato and scrap out seeds with your fingers into the sink or a separate bowl to be discarded. Put the flesh in a bowl. At the end of this process you have a bowl of flesh and a can of puree. Now crush the tomatoes with a food processor or immersion mixer. Do not blend. Add to puree and strain in fine mesh strainer, stirring with spoon to release some of the water. Add fresh chopped basil. Taste first, then you may need to add a bit of salt and honey to taste. Not very much. You may not need any, depending on the bitterness of the tomatoes. (For bitterness you can also add grated Romano cheese or a pinch of dried oregano, crushed by hand to release the oils). You want some bitterness but not too much.
Let the sauce sit for a few hours on the counter or a day or more in the fridge before using for pizza. If it's been in the fridge, let it come to room temperature before putting on the dough.
For making the pizza, see Dana's Pizza post.
Alternate Pizza Sauce:
1 can (about 10¾ oz.) tomato puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper (optional)
1/8 tsp granulated garlic or powder
1/8 tsp granulated onion or powder
2 tsp grated Parmesan cheese
1/2 tsp salt
Blend well. Will make two 12” pizzas or one 16” pizza.
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