As I was unhappy with the watery pizza sauce I took out of the freezer on Friday, I am trying a different sauce today.
The pizza sauce I had previously frozen consisted of Muir Glen Fire Roasted tomatoes, Penzy's Pizza Seasoning, and fresh garlic buzzed with a stick blender. While the taste was fine, when thawed to top a pizza crust, I thought the sauce had too much watery liquid in it that I tried to spoon off.
Today I made some sauce for the fridge and freezer that consisted of the following:
1 can 28 oz. crushed tomatoes
1 can 6oz. tomato paste
1 TB Penzy's pizza seasoning
1 t. granulated garlic
2 TB red wine vinegar
2 TB sugar
After blending all this together with just 1 TB vinegar and 1 TB sugar, I tasted it and decided it needed more of a sweet/sour punch to it and added one additional TB of each, vinegar and sugar. This sauce tasted really good to my taste - that is the key phrase here - "to my taste." The sauce was quite thick, due to the addition of the paste and quite spicy, which I like. I froze three 1 cup containers and have the rest in the fridge to make a pizza tonight.
In years past, I have made cooked pizza sauces and put them up in the freezer. I was pretty satisfied with them then, but after trying an uncooked sauce from advice here on this forum, I found I really liked the uncooked sauce better.
For my pizza experience, I want a really spicy, flavorful sauce loaded with garlic, oregano, basil, pepper, and a hint of the sweet and sour balance from vinegar (or lemon juice) and sugar (or honey). IMO, pizza sauce should be spread rather thinly, and the toppings added sparingly to achieve a balance between crust, sauce, and toppings. If I want a motherlode of sauce and toppings, I'll make a Chicago style pizza. Since I spread the sauce thinly, I want the most flavor for the amount. I can add crushed red pepper, olive oil, and Romano or Parmesan cheese to the sauce after thawing it for use, if desired.
It may be that the frozen sauce is going to be more watery than one not previously frozen. I'm hoping not, but I will post back on the ingredient topic area and report my findings.
Sauce is a very personal taste issue, as is crust style. I'm trying to find my best sauce that I can duplicate with confidence each time.
Teresa aka pyegal