Author Topic: To Cook the Sauce or Not (Read 5616 times)

Randy · « **on:** March 24, 2004, 09:29:00 AM »

Interesting question concerning cooking the sauce but of course the only answer can come from the taster. One could suggest that if one chooses not to cook the sauce then you could argue the sauce is cooked anyway when the pizza is cooked.

I simmer mine for a couple of hours being very careful not to let it boil.
What does everyone else do and why?
$:-\$
Randy

Foccaciaman · « **Reply #1 on:** March 24, 2004, 10:27:45 AM »

I always simmer my sauces the time dependent on the ingredients and how thick I want the particular sauce.

With just dry spices I feel less simmering to blend them is neccessary, maybe 10 min.

With real garlic and onions or peppers I simmer longer and bring to boil first. To bring out all flavor before simmering about 30 min.

This is of course all relative to just pizza sauce only. Although the pasta sauces I make are the same in many aspects I generally simmer them for a couple hours as a rule of thumb.

My elderly mother is always joking with her (italian) friend when she is making sauce.
She will say "so having spaghetti for dinner?"

Her friend will laugh and say "yeah right..."

Both of them joking about the fact that anyone truly making the sauce will be taking the day to make tomorow's sauce.
I don't know about you but I could never wait quite that long.

DKM · « **Reply #2 on:** March 24, 2004, 03:41:56 PM »

My New York and thin are simmered.

My Chicago and Italian are not cooked.

DKM

Steve · « **Reply #3 on:** March 24, 2004, 03:45:09 PM »

Quote from: DKM on March 24, 2004, 03:41:56 PM

My New York and thin are simmered.

My Chicago and Italian are not cooked.

Ditto.

DKM · « **Reply #4 on:** March 24, 2004, 03:48:51 PM »

Really my Chicago and Italian are little more then 6-in-1 straight out of the can with a sprinkle of herbs after it is on the pizza.

DKM

Randy · « **Reply #5 on:** March 24, 2004, 06:25:38 PM »

I haven't tried that on a Chicago but will for sure.
Back to the Enclopdiapizza fellow, he says the more you cook tomatoes the less flavor. I was cooking sauce for spaghetti tonight and taste tested it for three hours. He is right. The first two hours on low the taste held up but at the end of the third, it fell off.

Randy

Pizzacko · « **Reply #6 on:** March 24, 2004, 09:04:11 PM »

Now that we know why we should and shouldn't simmer the sauce...there is still one question left unanswered. In the sauces I made so far, I've used the following ingredients:

1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon olive oil

and the sauce did not end up tasting so good. I'm not so sure if I should use the paste and the sauce or the peeled tomatoes in a can. Any advice?

P.S. I found this recipe on About.com before I found this site.

Foccaciaman · « **Reply #7 on:** March 24, 2004, 11:47:51 PM »

Although many recipes for sauce use the tomato sauce and paste combination I have found much better results with the peeled tomatos cooked and blended.

About the recipe you used, a couple of other ingredients which I use every time is a little diced onion and some basil. This will most certainly change the taste. But then again it is all personal preference.

One other thing, and I am sure most will agree that when using real garlic it pays to saute it briefly (about 2-3 min.)in some oil first. Saute the onions with the garlic if using them but saute them first as the garlic will become bitter after more than a few minutes.
I hope this helps in some way.

Steve · « **Reply #8 on:** March 25, 2004, 08:10:46 AM »

Simple is better.

Here's my current favorite NY style pizza sauce:

28 oz. can RedPack* brand whole peeled tomatoes in heavy puree
1 teaspoon dried oregano
1 clove fresh garlic, minced

Dump all ingredients into a blender and puree until smooth. Simmer over low heat for 30 minutes.

* http://www.redgold.com/products/redpack_whole_diced.html

Randy · « **Reply #9 on:** March 25, 2004, 08:26:17 AM »

Quote from: Foccaciaman on March 24, 2004, 11:47:51 PM

One other thing, and I am sure most will agree that when using real garlic it pays to saute it briefly (about 2-3 min.)in some oil first. Saute the onions with the garlic if using them but saute them first as the garlic will become bitter after more than a few minutes.
I hope this helps in some way.

I will have to disagree with garlic sautéing, crushed into the sauce works best for me.
Randy

Randy · « **Reply #10 on:** March 25, 2004, 08:29:29 AM »

Red Pack?
Steve have you switched brands from 6 in 1?

Randy

Steve · « **Reply #11 on:** March 25, 2004, 09:06:34 AM »

I use RedPack for my thin sauces (i.e., pureed).

I use 6-in-1 straight from the can for my "chunky" Chicago sauces.

DKM · « **Reply #12 on:** March 25, 2004, 09:44:10 AM »

At the moment I'm on straight 6-in-1 just styled different for each sauce.

DKM

LMU Pizza Man · « **Reply #13 on:** March 25, 2004, 11:56:28 AM »

Do they usually stock 6-in-1 at a supermarket or do you have to order it online? If so, what supermarkets. Everyone has raved so much that I just have to try it.

Steve · « **Reply #14 on:** March 25, 2004, 11:59:49 AM »

If you're lucky enough to live near Chicago, you should be able to find them at your local grocery store.

Elsewhere, you'll have to order them online at http://www.escalon.net

DKM · « **Reply #15 on:** March 25, 2004, 12:58:37 PM »

I order mine over the net. They are very low on shipping cost.

DKM

Foccaciaman · « **Reply #16 on:** March 25, 2004, 03:30:40 PM »

I have always sauted my garlic for the pizza sauce because I felt that it would help to release more flavor into the sauce, since I only simmer it for about 20 - 30 min. Longer simmering would almost make sauteing a moot point as the garlic would have more time to incoporate with the sauce.
I had also heard about the aforementioned loss of taste in tomatoes if the sauce is overcooked, it is for this reason that I do not simmer for couple hours.
But I will try not just puting them in chopped next time and see how much a difference it really makes. It would be nice to remove this step in the process if it is unecessary.

Foccaciaman · « **Reply #17 on:** March 25, 2004, 11:29:52 PM »

I have since my last post investigated the " to saute or not " on garlic.
I am glad I did as I am set straight on the topic.
The garlic mellows with being sauted and releases its oils.

So for a stronger garlic taste, straight in the sauce it should go without sauteing.

Pizzaholic · « **Reply #18 on:** March 26, 2004, 04:03:41 PM »

I usually put a couple of cloves in a piece of foil and add a drizzle of olive oil, salt and pepper(sometimes a bit of rosemary) and throw it on the stone as the oven gets to temperature. Throw the whole thing in the sauce, oil, herbs, mashed garlic and all. Real mellow in flavor, the oil picks up the garlic juices and doesnt take too long.
Pizzaholic

Pizzacko · « **Reply #19 on:** March 27, 2004, 02:36:19 PM »

Did any of you guys ever try to make the pizza sauce at home from scratch? If you did, please post.

Author Topic: To Cook the Sauce or Not (Read 5616 times)

Pizzacko

Pizzacko