If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?

[TomN]

I am looking for your favorite tomato pizza sauce recipe that you use on your pizza . Therefore, if i gave you a 28oz can of Peeled Tomatoes, how would you make your favorite tomato pizza sauce with it?   (Again, this is a 28oz can.)

Please post your recipe. Thank you.

TomN
PS
if your recipe calls for a # 10 can(s) of tomatoes, post that recipe. Just let us all know that your using a # 10 can.

ALSO,

If your recipe calls for starting with ready made pizza sauce like Pizzaiolo, and then adding tomatoes, etc... please post it as well. i am really looking to see what people are using. THANKS!!!!!!!!!!!!!

[MightyPizzaOven]

Crush by hand, add 1 tbs of dried basil, 1 tbs spoon of dried oregano, 1/8 tsp of paprika, 1 tsp of diced garlic and 1 tbs of EVO.

[Trinity]

And the smallest pinch of black pepper.

[Bill/SFNM]

No salt?

[Trinity]

No salt?

How much?

[Bill/SFNM]

How much?

Actually a very important question. Salt balance is one of the most important factors for me and the sauce is often the saltiest component of my pizzas. Typically I add a little salt at a time to the sauce until it is noticeably salty so that a good balance is made with the relatively less salty crust. But my preference is for a minimum of toppings - the crust as the star. Someone using more sauce and toppings would probably prefer less salt in the sauce than I do.
 

[MightyPizzaOven]

X pinch to your taste. I usually mix and let it sit a for couple of hours before using the sauce on my pizza.

[Chicago Bob]

Put sauce on skin, shake on salt and pepper(just like you would dress a baked potato)and then pinch between fingers a dusting of dried oregano.

[mkevenson]

Option #1

Hand crush tomatoe, taste for sweetness and saltiness, only if needed add salt or sugar to taste.

Option #2

Saute white onion, several cloves of garlic, one small grated carrot (for sweetness). Saute on med heat until onion is translucent, add garlic last, do not let it get brown.
Add hand crushed tomatoe and simmer for 15-30 min.
Add dry Italian spice mix (I get mine at Savory)
Taste for saltiness and sweetness, add if needed.
Use immersion blender (boat motor) to make fairly smooth.
Cool before use as pizza sauce.

Mark

[TXCraig1]

Food mill with coarse plate. Salt to taste. I rarely need to add sugar.

[Bill 001]

I am looking for your favorite tomato pizza sauce recipe

I would tell you that the tomatoes you use are by far the most important ingredient.  I would decline your can of Peeled Tomatoes and tell you to get a can of 6 IN 1 All-Purpose Ground Tomatoes in Extra-Heavy Puree.  Bert adds 1 tbs of dried basil, 1 tbs spoon of dried oregano, 1/8 tsp of paprika, 1 tsp of diced garlic and 1 tbs of EVO.  This should work very well.  I do NOT use Paprika in my sauce but that is just a matter of personal taste.  No crushing by hand, just run it in the blender to mix the spices.

[Chicago Bob]

That reminds me....for my type of pizza I would first strain the can of peeled tomato's a 'lil bit( after I hand crushed them of course ) .

[malvanova]

  

  for VPN,   no need to add spices, a pinch of sea salt to taste , cut tomatoes in half remove all seeds place in bowl,  and crush by hand or a immersion blender to the thickness desired,add the juice if you like its a shame to waste keep it simple, spices can be added per liking,

   Phil

[Glutenboy]

Since I cook in a home oven, I usually pre-scald the tomatoes to get a bit of carmelization and natural sweetness and intensity.  I sautee fresh diced garlic and crushed red pepper (added last because it burns easily) over a high flame.  Tomatoes are prepped simply by pouring off all liquid and reserving it.  Tomatoes go in (only 1 can at a time to maintain heat)  maybe 30 seconds of stirring, searing and adding some sea salt.  Then into a bowl.  I use an immersion blender to liquefy the tomatoes, adding some of the reserved liquid it they're too thick.  Then salt to taste.  If it still needs a kick, take a small amount of the sauce you just made, and scald it again until it bubbles.  The flavor is intense.  Pour that back in with the rest.  I think this would be less necessary in an oven hot enough to carmelize the tomatoes, but I love the results, and you really taste the tomato without a lot of adulteration.

[Chicago Bob]

GB,
I assume you are using a heavy bottom pan to "pre-scald " your canned tomatos. To be clear. you really do notice a taste improvement even with just a 30 second scalding of the whole tomatoes?  Thanks!
Bob

[TomN]

Crush by hand, add 1 tbs of dried basil, 1 tbs spoon of dried oregano, 1/8 tsp of paprika, 1 tsp of diced garlic and 1 tbs of EVO.

Hi MightyPizzaOven,

i tried your recipe. I liked it very much, but i think that I will cut back on the oregano. Other than that i liked it.

Thank You
TomN
PS
My next attempt will be to crush the tomatoes, put them on my pizza skin, and then add only a little Sea Salt.

[TomN]

I notice that crushed tomatoes are a little watery. You can see it on the close up of the pizza. other than that, they are tasty.

[TomN]

Thank you everyone for your recipes. Please keep them coming on this thread.

[dmcavanagh]

If you have watery crushed tomatoes, pass them through on of these   http://www.wasserstrom.com/restaurant-supplies-equipment/Product_900479?utm_source=google&utm_medium=cpc&utm_term={keyword}&kwid=productads-sku^900479-adtype^PLA-adid^14660464844

[dmcavanagh]

http://www.wasserstrom.com/restaurant-supplies-equipment/Product_900479?utm_source=google&utm_medium=cpc&utm_term={keyword}&kwid=productads-sku^900479-adtype^PLA-adid^14660464844