Author Topic: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"  (Read 5824 times)

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Online Pete-zza

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The December 2009 Monthly Challenge is "My Favorite Red Pizza Sauce Recipe".

In addition to providing their favorite red pizza sauce recipes, along with any necessary preparation instructions, the contributors to this challenge are, of course, invited to also show photos of pizzas using the red sauces since photos have universal appeal to our members. The contributors should also feel free to put on their marketing hats and tell the members the features and characteristics of their sauces and identify any favorite brands of ingredients (such as tomatoes or seasonings) that make the sauces their favorites. Since not all sauces work equally well with all pizza styles, if a particular sauce is uniquely associated with a particular pizza style, such as a deep-dish pizza or Sicilian style pizza (or any other style), that association should be mentioned.

If a particular favorite red pizza sauce is a bottled or canned sauce, it would be helpful to provide a link, if available, to information on the sauce and any potential sources of the sauce where other members may be able to find it.

Peter

Offline Bill/SFNM

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #1 on: December 01, 2009, 05:20:01 PM »
Just happened to be making a batch of red pies today. The best sauce, IMO, uses slightly cooked fresh tomatoes, but this is the the next best.

- Brown some diced pancetta
- Sweat some chopped onions in the pancetta grease
- Chop up some canned plum tomatoes. Today I used Cento. Don't really have a favorite.
- Cook for just a few minutes.
- Season with salt & pepper

This pie has meatballs, mushrooms, fresh mozzarella, and parm.



 
Procrastinate later

Offline norma427

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #2 on: December 16, 2009, 12:11:35 AM »
This is my submission for a red sauce. I use this on a NY Style Lehmann dough. I usually use Stanislaus sauce products, but for this submission I am substituting Great Value Crushed Tomatoes http://www.walmart.com/catalog/product.do?product_id=10415230 and Great Value All Natural Tomato Paste http://www.walmart.com/catalog/product.do?product_id=10415519 from Wal Mart .  I have experimenting with this before, but have revisited this recipe, yesterday.
The nutritional facts are almost the same as the Stanislaus products I use.
Added ingredients:
2 leaves fresh basil
2 garlic cloves
7 leaves fresh parsley
couple leaves of fresh oregano
1/8 of red onion
1/4 cup Parmesan cheese
1 tsp. sugar
1/8 tsp. kosher salt
pinch of crushed red pepper
1/8 tsp. Italian seasoning
1/8 tsp. dried Oregano if wanted
couple grinds of peppercorns
add filtered water until consistency desired
1 1/2 Tablespoon Olive Oil to salute onion and garlic
saute red onion and garlic, microwave fresh parsley and fresh oregano in a little of olive oil or add to end of saute of red onion and garlic.
Put crushed tomatoes, tomato paste, Parmesan cheese, sugar, kosher salt, pinch of red pepper, Italian seasoning it container and mix with salute onions and garlic.  Let sit overnight.
Flavor should be the same as using the Stanislaus products of 7/11 and Saporito Super Heavy Pizza Sauce mixed with above ingredients.  Ten taste testers today couldn’t tell the difference.
This is a picture today of the pizza using the Walmart brands. Other pictures are left Walmart Pizza Sauce and right Stanislaus products both with added ingredients.
Norma
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Offline norma427

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #3 on: December 16, 2009, 12:47:35 PM »
Nutrition Facts for Great Value All Natural Tomato Paste
Nutrition Facts for great Value All Natural Chushed Tomatoes
Nutrition Facts for Stanislaus 7/11 Ground Tomatoes
Nutrition Facts for Saporito Super Heavy Pizza Sauce

Great Value All Natural Tomato Paste 6oz.

Serving Size    33 g
Servings Per Container    5
Amount Per Serving       (+)
Calories    35    
Calories from Fat    0    
% Daily Value*
Total Fat 0g    0    (-)
Saturated Fat 0g    0    (-)
Trans Fat 0g       
Cholesterol 0mg    0    (-)
Sodium 20mg    1%    (-)
Potassium 150mg    4%    (-)
Total Carbohydrate 6g    2%    (-)
Dietary Fiber 1g    4%    (-)
Sugars 3g    (-)    (-)
Protein 2g    (-)    (-)
Vitamin A    10%    (-)
Vitamin C    10%    (-)
Calcium    0    (-)
Iron    4%    (-)
   

(-) Information is currently not available for this nutrient.

(+) 2 Tbsp

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depeding on your calorie needs:**

** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
   Calories:    2,000    2,500
Total Fat    Less than    65g    80g
Sat. Fat    Less than    20g    25g
Cholesterol    Less than    300mg    300mg
Sodium    Less than    2400mg    2400mg
Potassium    3500mg    3500mg
Total Carbohydrate    300mg    375mg
Dietary Fiber    25mg    30mg

Calories per gram:

Fat 9Carbohydrate 4Protein 4

Great Value All Natural Crushed Tomatoes 28 oz.

Serving Size    61 g
Servings Per Container    13
Amount Per Serving       (+)
Calories    35    
Calories from Fat    0    
% Daily Value*
Total Fat 0g    0    (-)
Saturated Fat 0g    0    (-)
Trans Fat 0g       
Cholesterol 0mg    0    (-)
Sodium 150mg    6%    (-)
Potassium 180mg    5%    (-)
Total Carbohydrate 4g    1%    (-)
Dietary Fiber 1g    5%    (-)
Sugars 2g    (-)    (-)
Protein 1g    (-)    (-)
Vitamin A    6%    (-)
Vitamin C    10%    (-)
Calcium    2%    (-)
Iron    4%    (-)
   

(-) Information is currently not available for this nutrient.

(+) 1/4 Cup

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depeding on your calorie needs:**

** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
   Calories:    2,000    2,500
Total Fat    Less than    65g    80g
Sat. Fat    Less than    20g    25g
Cholesterol    Less than    300mg    300mg
Sodium    Less than    2400mg    2400mg
Potassium    3500mg    3500mg
Total Carbohydrate    300mg    375mg
Dietary Fiber    25mg    30mg

Calories per gram:

Fat 9Carbohydrate 4Protein 4

Norma


 
Always working and looking for new information!

Offline TomN

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #4 on: February 22, 2015, 02:34:34 AM »
Hi Norma.

I thank you for the above  submission for a red sauce. However, I have one can of Stanislaus Foods - SAPORITO® SUPER HEAVY PIZZA SAUCE. I know that you often do not measure, but what would be the closest to measured amounts and ingredients that you could tell me, if I handed you a number 10 can of Saporoto. I really appreciate this since I will be making sauce, straight away to use up the single can in my garage.  Also, how much water to you add? Thanks again in advance.

TomN

Offline norma427

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #5 on: February 22, 2015, 08:57:00 AM »
Hi Norma.

I thank you for the above  submission for a red sauce. However, I have one can of Stanislaus Foods - SAPORITO® SUPER HEAVY PIZZA SAUCE. I know that you often do not measure, but what would be the closest to measured amounts and ingredients that you could tell me, if I handed you a number 10 can of Saporoto. I really appreciate this since I will be making sauce, straight away to use up the single can in my garage.  Also, how much water to you add? Thanks again in advance.

TomN

Tom,

I posted different times about how the tomato sauce is made for market since this old post.  One post is at Reply 17 http://www.pizzamaking.com/forum/index.php?topic=31972.msg317607#msg317607  I don't measure exact amounts of ingredients that go into the sauce, but do it by eye.  If I had to give amounts of water I would say to add water until the sauce is as thin as you like.  I know the Saporito heavy pizza sauce with basil can take a lot of water until it is thinned enough.  I am not trying to be vague.  The sauce can be used for a regular NY style pizza where the sauce is put down first, or it can be put on in a spiral like I do for the boardwalk style of pizza.  I have also used the same sauce for Sicilian, Greek and Chicago style pizzas.  The amounts of regular oregano, Greek oregano and Italian seasoning might need to be upped a little.  Really, the one ingredient that give the sauce the best flavor is the crushed garlic that is infused with November's MAE method.  If some of the other ingredients are not really accurate it will still taste the same.  Let sit in the fridge for almost a day.

Norma
Always working and looking for new information!

Offline TomN

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #6 on: February 22, 2015, 02:06:43 PM »
Thanks again Norma!!!

Offline norma427

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #7 on: February 23, 2015, 08:27:50 PM »
Thanks again Norma!!!

Best of luck if you decide to try it Tom.  I am not saying it is the best sauce, but it goes okay with the pizzas I make.

Norma
Always working and looking for new information!

Offline TomN

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Re: December 2009 Monthly Challenge: "My Favorite Red Pizza Sauce Recipe"
« Reply #8 on: February 25, 2015, 02:13:00 AM »
I appreciate the help. like I said, I have one can of Saporito sitting in my garage and I need to use it up and get it out of the way.  However, I might just give it to a Pizzeria friend and be done with it because i have plenty of # 10 cans of SM and CA Tomatoes to use up as well.