Author Topic: Rustic Crust sauce?  (Read 1320 times)

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Offline husker3in4

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Rustic Crust sauce?
« on: July 31, 2013, 04:31:20 PM »
Is anyone familiar with it? Ive tried making sauce many times and tried many other brands. the kind that always works best is the Rustic Crust brand. I can only find it at Whole Foods so you know its not cheap. It is sold in a box containing 3 packets (4oz each) for $3.99. Id like to see if one of you experts can duplicate this sauce at home and pass along the recipe so I can make it at home?


Offline dmcavanagh

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Re: Rustic Crust sauce?
« Reply #1 on: August 01, 2013, 04:18:49 PM »
I've never used it but here's a link for people who may not know what it is  http://www.rusticcrust.com/pizza-sauce-pack.html

Offline dhorst

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Re: Rustic Crust sauce?
« Reply #2 on: August 01, 2013, 04:34:32 PM »
Certainly is pricey stuff!  I can understand why you'd like to make it yourself.

Offline Ronzo

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Re: Rustic Crust sauce?
« Reply #3 on: August 01, 2013, 05:00:46 PM »
I've never used it but here's a link for people who may not know what it is  http://www.rusticcrust.com/pizza-sauce-pack.html


D'oh!!!! $5 for 12 ounces???


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Offline dmcavanagh

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Re: Rustic Crust sauce?
« Reply #4 on: August 01, 2013, 05:58:46 PM »
@Ronzo, love the avatar! ;D

Offline Ronzo

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Re: Rustic Crust sauce?
« Reply #5 on: August 01, 2013, 06:18:05 PM »
@Ronzo, love the avatar! ;D

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Offline husker3in4

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Re: Rustic Crust sauce?
« Reply #6 on: August 02, 2013, 12:30:54 AM »
So.. can anyone help me to duplicate this? Ive tried alot of other sauces and they just dont do it.

Offline jsaras

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Re: Rustic Crust sauce?
« Reply #7 on: August 02, 2013, 10:46:49 AM »
Based on the ingredient list here's what I would try:

28 oz can of good tomatoes (6-in-1, Classico, or any organic tomato that doesn't have calcium chloride or added citric acid)

1TB Olive Oil
1 tsp sugar (a translation of "evaporated cane juice", which IS sugar by another name)
4 oz Tomato Paste (a substitute for "modified food starch", we're making it thicker)
1/4 tsp salt
1/2 tsp onion powder (I'd leave that out for my taste)
1/2 tsp garlic powder
1/4 tsp of red pepper flakes (spice)
I'd skip the vinegar, but if you'e going to put some in I'd use 1 TB of red wine vinegar.

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Offline husker3in4

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Re: Rustic Crust sauce?
« Reply #8 on: August 06, 2013, 12:11:08 PM »
Thanks for the recipe guesstimation, i will try this! Should i just combine and refrigerate? or do I need to bring to a boil then cool?

Offline jsaras

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Re: Rustic Crust sauce?
« Reply #9 on: August 06, 2013, 04:12:16 PM »
Conventional wisdom around here is do not cook the sauce.  Canned tomatoes are already cooked, and they'll get cooked again on the pizza during the bake, so that's already twice.

J
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Offline husker3in4

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Re: Rustic Crust sauce?
« Reply #10 on: August 06, 2013, 05:35:09 PM »
Makes sense to me. is there a standard minimum refrigeration time you would suggest before I used it?

Offline jsaras

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Re: Rustic Crust sauce?
« Reply #11 on: August 06, 2013, 06:46:45 PM »
8 hours/overnight always does the trick for me.

BTW, the one thing that I think is unusual about the recipe is the absence of oregano.  Most recipes have a teaspoon.  I like my sauce on the herby side so I double it.
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Offline Tscarborough

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Re: Rustic Crust sauce?
« Reply #12 on: August 06, 2013, 10:49:15 PM »
You can cook the sauce, but you do not want to get it to a boil.  200 degrees max, although if using canned tomato products they have already been heated to beyond that.

Online TXCraig1

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Re: Rustic Crust sauce?
« Reply #13 on: August 07, 2013, 12:07:10 AM »
Based on the ingredient list here's what I would try:

28 oz can of good tomatoes (6-in-1, Classico, or any organic tomato that doesn't have calcium chloride or added citric acid)

1TB Olive Oil
1 tsp sugar (a translation of "evaporated cane juice", which IS sugar by another name)
4 oz Tomato Paste (a substitute for "modified food starch", we're making it thicker)
1/4 tsp salt
1/2 tsp onion powder (I'd leave that out for my taste)
1/2 tsp garlic powder
1/4 tsp of red pepper flakes (spice)
I'd skip the vinegar, but if you'e going to put some in I'd use 1 TB of red wine vinegar.

The food starch is probably being used to bind water rather than thicken.
Pizza is not bread.

Offline husker3in4

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Re: Rustic Crust sauce?
« Reply #14 on: August 28, 2013, 11:13:08 AM »
I think the oregano and possibly basil falls under the "spices" listing in the ingredients. They don't want to give all their secrets away!

I have had 2 tests with Classico crushed tomatoes so far, the first one was too strong.. the second test too mild (not enough flavor)  the last test was with Classico puree, it was pretty close but too sweet. I decreased the sugar and upped the oregano and basil - will see how that one turns out tonight :)

Is there another spice I should consider adding besides oregano, basil, garlic and onion?


8 hours/overnight always does the trick for me.

BTW, the one thing that I think is unusual about the recipe is the absence of oregano.  Most recipes have a teaspoon.  I like my sauce on the herby side so I double it.

Offline jsaras

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Re: Rustic Crust sauce?
« Reply #15 on: August 28, 2013, 04:03:05 PM »
I really doubt that this is in Rustic Crust Sauce, but I always add 1/2 tsp of ground fennel to all of my sauces.

When you're making adjustments to attain a certain flavor profile you should be aware of the following (taken from member Red November) :

Earthy Components
   oregano
   marjoram
   parsley

 Sweet components
    basil
    tarragon
    fennel seed
 
Savory components
    rosemary
    thyme
 
Spicy components
    paprika
    black pepper

....so if your previous sauce was too sweet you may want to dial back the basil or remove it altogether.
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