Author Topic: To those who use classico ground....  (Read 1249 times)

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Offline Camaro10

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To those who use classico ground....
« on: June 02, 2013, 09:38:38 AM »
Im just curious, what are your ingredients. Im new to this brand so I want to get an idea of what everybody else is addding and how much. Thanks

Right now for a 28 oz can...
1.5 tbs sugar
1 tbs basil
1 tbs EVOO

When I used cento I added salt bc they were bland but i havent yet with classico maybe I do need to bc I made a pie with the formula above and the sauce came out so bland =(


Offline ZekeTheCat

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Re: To those who use classico ground....
« Reply #1 on: June 23, 2013, 09:12:53 PM »
This is an easy pizza sauce recipe and is on the mild side with a more tomato-ish flavor than spicy flavor.. If you want a spicier taste double the spices or more to suit your likes.

For a 28 oz  can - Classico Crushed Tomato's (from Walmart) (or 6/1 works also)
add
1/4 tsp - Garlic powder
1/4 tsp - Onion powder
1/4 tsp - dried leaf Basil
1/4 tsp - dried Oregano
1/8 tsp - Cayanne pepper - optional
1/2 tsp - sugar - optional for a sweeter sauce

Mix up thoroughly and let stand several hours or overnite to develop flavor. Good for pasta , too.

Offline JHutchins

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Re: To those who use classico ground....
« Reply #2 on: June 23, 2013, 10:50:34 PM »
28 oz   - Classico Crushed Tomatoes
2 tsp    - Oregano, Greek, dried
1/2 tsp - Sugar
1/4 tsp - Basil, dried
1/4 tsp - Salt
1/8 tsp - Garlic powder

Mix well and refrigerate over night.

Offline dmcavanagh

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Re: To those who use classico ground....
« Reply #3 on: June 24, 2013, 06:21:17 AM »
I add 1 teaspoon dried oregano, 1/2 t dried basil, 1/4 t dried marjoram and a clove or two of well grated fresh garlic for my NY style. I cringe at the thought of adding sugar to these tomatoes, they are already sweet.

Offline communist

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Re: To those who use classico ground....
« Reply #4 on: June 24, 2013, 08:57:53 AM »
Wow, everybody is showing restraint with their salt.  I usually add one teaspoon of salt, and in looking at many other recipes, one teaspsoon seems about the average.  But I like the idea of less.  I also add one teaspoon of oregano and onion flakes.  I use Norma's one clove of minced garlic microwaved in one tablespoon of olive oil also.  Cooking tonight!  Mark

Offline tinroofrusted

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Re: To those who use classico ground....
« Reply #5 on: June 24, 2013, 09:08:24 AM »
I haven't tried use Classico ground yet, but here is what I do:

I chop two cloves of garlic fine, saute them in 1.5 Tbsp of olive oil until they just begin to color a bit.  While the garlic is cooking, I grind in about 1/2 tsp. of black pepper, plus 1 tsp. of salt. When the garlic is sufficiently colored (not much at all) I add the tomatoes into the oil all at once. This does result in a bit of splattering. Let the tomatoes heat for 3-4 minutes (until they are beginning to bubble a bit) then turn off the heat and let them cool.  That's it. Makes a really nice sauce. 

Lately I have been using Pastene ground, peeled tomatoes, and I am quite amazed at how good they are. 
« Last Edit: June 24, 2013, 10:09:08 AM by tinroofrusted »

Offline dmcavanagh

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Re: To those who use classico ground....
« Reply #6 on: June 24, 2013, 01:05:20 PM »
Pastene is a very old company which packs very good tomato products. I think they may be mostly a product most readily available in the northeast.

Offline Tscarborough

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Re: To those who use classico ground....
« Reply #7 on: June 24, 2013, 09:35:09 PM »
I usually don't have to add anything to the Classicos, a pinch of salt or sugar at best.

Offline rlslmshdy

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Re: To those who use classico ground....
« Reply #8 on: June 27, 2013, 11:47:04 AM »
What is the difference in taste of the crushed vs. ground classicos.  I use crushed classicos.
My recipe is:
28 oz Classico crushed
1 fresh Basil leaf chopped
1/4 tsp sugar
1/4 tsp salt
2 tsp evoo

Offline dmcavanagh

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Re: To those who use classico ground....
« Reply #9 on: June 27, 2013, 01:22:13 PM »
Not very much difference in taste, but there is a difference in the thickness/consistency of the tomatoes. The ground are fairly thick and can be used straight from the can as is for topping a pizza. I find the crushed to be a bit watery and are better if some of the extra liquid is strained off. I preferred the ground, but I stocked up on the crushed as Classico seem to be disappearing from the shelves in my area. The ground disappeared a long time ago.