TOMATO PASTE SAUCE

[laynestaley]

I know that people have posted questions about sauce on here. My question is does anyone use a tomato paste based sauce for their DSP??? Or has anyone tried a paste based sauce with any sort of sucess? Just wondering if it would be anygood compared to using whole peeled or crushed tomato.

[gcpizza]

I know that people have posted questions about sauce on here. My question is does anyone use a tomato paste based sauce for their DSP??? Or has anyone tried a paste based sauce with any sort of sucess? Just wondering if it would be anygood compared to using whole peeled or crushed tomato.

Can a good tasting pizza sauce be made from tomato paste? Is it as good as sauce made from whole peeled tomatoes or crushed tomatoes? It can be. It certainly is a different type of sauce. How good it will be is entirely dependent on how it's made, what other ingredients that are added, etc.

Many of the commercial pizza sauces that are found on the grocery store shelves start with a base of tomato paste.

I'm not as fanatic about specific types of tomatoes like some are. I make sauce from a variety of canned tomato products and I've used paste to make sauce for many types of pizza.

Keep a variety of tomato products in the pantry and learn to use what you have on hand.

[PapaJawnz]

The flavor profile will be much different.  I've made the pizza hut clone sauce which uses tomato paste for the base.  It is has a very deep tomato flavor.  It's not bad, but it's not the same as a fresh sauce that's cooked during the bake.  I think it would do fine, but personally I would cook down some good crushed tomatoes for the base instead of tomato paste.  Chances are you will be happy with either, but notice the difference.

[Dangerous Salumi]

You can order 7/11 on line. Start there.

[Scwop291]

Big Red is more concentrated than 7/11, a lot of places use a combo of both.  I actually think some places use Big Red straight up with seasonings.

I'd try Big Red if you want to go for that deeper Tomato Paste flavour.

[gcpizza]

Big Red is more concentrated than 7/11, a lot of places use a combo of both.  I actually think some places use Big Red straight up with seasonings.

I'd try Big Red if you want to go for that deeper Tomato Paste flavour.

Did you mean "Full-Red"? That would definitely be a large amount of tomato paste to use if the OP is a home user.

[Andrew t]

ditto on Full REd for good thick sauce. Not what I'm using/in to now, but it's a great product for that.

andrew

[TimDC]

I used tomato puree with a tiny bit of tomato paste for a sauce and also a tomato paste sauce, i liked the tomato puree sauce better than the paste sauce as I felt the paste sauce had way to much tomato flavor

[Chicago Bob]

                                Tomato puree cut with water to the consistency for the style of pizza you are dealing with.....  makes a fine sauce for many different types of pizza.   

[stamina888]

I tend to like Detroit style sauce to be slightly on the thicker side. 

If the sauce is runny, it splashes and spills all over the place when you're trying to eat it.  It gets messy.  That's a pet peeve of mine when the sauce just tries to fall off the pizza when I try to fold it.

Tomato paste is great.  You can always adjust the ratio of paste to sauce.  When I ran a restaurant, I used 5-6 cans of Alta Cucina to 1 can Super Dolce.

The desired thickness may depend on:
* Are you putting it on mid-bake or post bake?
* Are you letting it marinate or simmer in a pot for a while (that will cause it to lose water and thicken)

[Pizza-Face]

I'm cheap. Qty1 6 OZ can Cento tomato paste (it doesn't have citric acid) and 1 cup RO water.
Spiced as you like. No cooking.

[Chicago Bob]

I'm cheap. Qty1 6 OZ can Cento tomato paste (it doesn't have citric acid) and 1 cup RO water.
Spiced as you like. No cooking.

yep..... and I like the contadina brand.   One little 6 ounce can make a real nice Chicago thin pizza sauce!