Author Topic: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?  (Read 39707 times)

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Offline TomN

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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!!!!!!!!!!!!!
« Last Edit: December 21, 2012, 01:43:07 AM by TomN »


Online MightyPizzaOven

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #1 on: December 21, 2012, 06:42:49 AM »
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.

Bert

Offline Trinity

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #2 on: December 21, 2012, 06:59:02 AM »
And the smallest pinch of black pepper.
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline Bill/SFNM

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #3 on: December 21, 2012, 07:01:52 AM »
No salt?
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Offline Trinity

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It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline Bill/SFNM

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #5 on: December 21, 2012, 10:27:35 AM »
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.
 
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Online MightyPizzaOven

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #6 on: December 21, 2012, 10:36:18 AM »
X pinch to your taste. I usually mix and let it sit a for couple of hours before using the sauce on my pizza.
Bert

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #7 on: December 21, 2012, 10:52:12 AM »
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.
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Offline mkevenson

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #8 on: December 21, 2012, 02:22:30 PM »
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
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Offline TXCraig1

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #9 on: December 21, 2012, 05:25:15 PM »
Food mill with coarse plate. Salt to taste. I rarely need to add sugar.
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Offline Bill 001

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #10 on: December 21, 2012, 09:12:48 PM »
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.



Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #11 on: December 21, 2012, 09:21:26 PM »
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 ;) ) .
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Offline malvanova

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #12 on: December 21, 2012, 09:23:18 PM »
  

  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
« Last Edit: December 21, 2012, 09:26:55 PM by malvanova »

Offline Glutenboy

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #13 on: December 22, 2012, 06:03:38 PM »
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.
Quote under my pic excludes Little Caesar's.

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #14 on: December 22, 2012, 06:13:04 PM »
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
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #15 on: December 25, 2012, 09:05:18 PM »
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.
« Last Edit: December 25, 2012, 09:09:50 PM by TomN »

Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #16 on: December 25, 2012, 09:07:08 PM »
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.


Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #17 on: December 25, 2012, 09:08:49 PM »
Thank you everyone for your recipes. Please keep them coming on this thread.

Offline dmcavanagh

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #18 on: December 26, 2012, 12:51:13 PM »
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
Rest In Peace - November 1, 2014

Offline dmcavanagh

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Offline Qarl

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #20 on: December 26, 2012, 02:54:43 PM »
I just place mine in one of these over a ceramic bowl for 15-20 minutes or so and let them drain naturally.  Give it a stir now and then.

If it gets too thick, just add some juice back in!

http://www.plumbersurplus.com/images/prod/1/Ekco_30160139.jpg

Offline Tscarborough

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #21 on: December 26, 2012, 04:18:31 PM »
For uncooked, I drain off the water, mash them, then add back packing water to get the proper consistency, then use salt and/or sugar to balance the flavor if needed.

For cooked, here is the list of things I always put in the sauce, along with very approximate amounts:
1-28oz can of tomato sauce.
2-4 tsp sugar (I use un-processed brown sugar).
1-2 tsp salt
1/2 tsp coarse black pepper.
2 cloves, crushed.
10 shredded leaves of Basil, fresh or about 1 tbsp of dried.
Dash of dried Oregano.

I also sometimes use paprika, red pepper flakes, and various other herbs and spices, although I never use onion or garlic in the sauce (unless it is marinara).
« Last Edit: December 26, 2012, 04:20:32 PM by Tscarborough »

Offline Glutenboy

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #22 on: December 31, 2012, 09:18:15 PM »
Quote
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
Bob -

Since I only prep 1 can at a time, I use a deep anodized calphalon skillet over a high flame.  When the garlic just starts to go gold, I dump the whole tomatoes in, stir with a wooden spoon, and add some sea salt.  The skillet should be hot enough that there is lots of sizzle when the tomatoes hit.  As they just start to react to the heat by softening, into a bowl they're dumped.  I repeat the process as many times as necessary to prep the amount of tomatoes I think I'll need.  I pulverize with an immersion blender and salt to taste.  As I said, if more oomph is needed (I like intense flavor), I take some of the prepped sauce and scald that for a minute until it bubbles on the bottom of the skillet.  It gets very concentrated and flavorful.  that goes back in with the rest.  Then I let it sit in the fridge for a day or two.  Makes it better (to my palate).  That's my technique.  I've tried lots of prep methods, always knowing what flavor I was after, but not necessarily how to get it.  I know I've found my method when I get the flavor and texture I've been looking for.

- GB
Quote under my pic excludes Little Caesar's.

Offline Chicago Bob

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #23 on: December 31, 2012, 09:34:33 PM »
Awesome...going to try this on my next DD pizza. Thanks GB!  :chef:
Bob
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Offline TomN

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Re: If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?
« Reply #24 on: January 04, 2013, 12:22:29 AM »
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.




Last night i made chilli for 50 people. While it was not Pizza, I got to try 7/11 (Stanislaus) and 6 to 1 (Escalon) side by side, as i used them in the chilli. I purchased both of them to do my own taste test since i needed about that amount of ground tomatoes to work with.

Both are really good products. However,  I have to give the edge to 7/11 Ground tomatoes by Stanislaus. The extra heavy puree in the 6 to 1 by Escalon was not the winner here (for me). The 7/11 had that extra special tomato taste and sweetness. IMO. I did not see the need for the extra heavy puree.

Don't take this comment the wrong way. I would used 6 to 1 again, but compared to the 7/11, I would use 7/11 as my first choice.
« Last Edit: January 04, 2013, 12:51:52 AM by TomN »


 

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