The Best Tasting Homemade Pizza Sauce Ever!

[Irish Daveyboy]

Make this sauce a day in advace of when it's required it 'MUST' be cold before application


INGREDIENTS:


1 Tbls of olive oil (not extra virgin as these release toxins when heated)
3/4 cup of finely chopped onions
1 clove of garlic, minced or finely chopped
1 jar of chopped tomatoes (I used Cirio, Passata Rustica Available Aldi)
1 small can of tomato puree 
2 Tbls of dried oregano
1 - 2 Tbls of red wine vinegar
1 - 2 Tbls of caster/superfine sugar


METHOD:


Heat olive oil in a medium sauce pan over a medium heat
add onions and cook for about 2 mins stirring frequently

Add the garlic and cook a further 1 min, onions should be soft by then
if not, cook a little longer.

Add all the remaining ingredients, bring to a boil over a medium heat,
reduce heat to low, cover pot and simmer for 10 -15 mins, stirring occasionally

Cool completely before using (preferably leave to cool overnight)

Makes enough for 3 - 4 (12" pizza's) can be frozen until required.

Can be used for a quick snack, slice a gf half baguette or ciabatta lengthwise and toast,
spread with sauce add grated cheddar cheese a few drops of GF worchestershire sauce
and some freshly ground black pepper and pop under the grill.
 
Magic.

 

[canadave]

Looks good   Just a couple of questions: 1), what toxins are released with extra virgin oil?  I've never heard of that before.  And 2) why "MUST" it cool overnight before use?

[Irish Daveyboy]

Hi,
1.
Researchers are recommending frying with olive oil whenever possible and adhering to the 350-degree frying temperature recommended by the International Olive Oil Council.
The researchers focused on emissions of volatile pollutants, particularly the chemical compounds acetaldehyde and acrolein --both the subject of pollution studies by the EPA.
The EPA has declared acetaldehyde a "probable human carcinogen" and acrolein "extremely toxic to humans" and "a possible human carcinogen." (From the "National Air Toxics Program: The Integrated Urban Strategy Report to Congress," 2000.) They cooked the oils for 15 hours at 180 degrees Celsius (or 356 F), and for seven hours at 240 degrees Celsius (or 464 F).

At 180 C, canola oil released twice the amount of acetaldehyde as extra virgin olive oil and as much as four times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were five and one-half times higher than from either of the olive oils.

At 240 C, canola oil released two and one-half times the amount of acetaldehyde as extra virgin olive oil and as much as five times the levels of acetaldehyde emitted from regular olive oil. Acrolein levels emitted at this temperature were as much as nine times higher than from either of the olive oils.

"Those are significant differences, especially at the higher temperature," Carbonell said. "A lot of people fry at the higher temperature, especially when they stir fry. What's important about this research is that we're not talking about toxins being absorbed into the body by ingestion but by breathing them. So they can be harmful to the person who is cooking and others nearby.

These studies were  carried out at high temp and over prolonged periods of time

2.
And this answer is quite simple
the sauce coagulates (thickens) as it cools,
if you apply a warm sauce to a pizza base it will be thin and runny and not give you the same coverage.
Cold thickened sauce gives a good base for applying the grated Mozarella cheese and topping, without them sliding about the  crust.

Hope that helps, when I wrote this recipe years ago, most chefs said,
keep the Extra virgin Olive oil for dressings and keep the other (lighter) oils for frying.

Best Regards,
David
 

Looks good   Just a couple of questions: 1), what toxins are released with extra virgin oil?  I've never heard of that before.  And 2) why "MUST" it cool overnight before use?

[petef]

1 - 2 Tbls of red wine vinegar
1 - 2 Tbls of caster/superfine sugar

I believe the above 2 ingredients are a major key to a great sauce!

I've been experimenting with pizza sauce recipes for years looking for that certain tangy taste. For years my sauce was missing something. In recent months I discovered that the missing ingredient was VINEGAR! However, vinegar alone is not the trick. I discovered that you have to balance the acidic vinegar flavor with sweetness. In my recipes I'm using a combo of white vinegar and balsamic vinegar balanced with honey.

Good job! I'll have to try your recipe.

---pete---

[Pete-zza]

In his book American Pie, Peter Reinhart calls for adding vinegar or freshly squeezed lemon juice, or a combintion of both, for two pizza sauce recipes in the book (at pages 142 and 143). But neither recipe calls for sugar.

Peter

[petef]

In his book American Pie, Peter Reinhart calls for adding vinegar or freshly squeezed lemon juice, or a combintion of both, for two pizza sauce recipes in the book (at pages 142 and 143).

Peter

Yes, I have tried lemon juice too. I found the lemon juice flavor too distinct. I have tried balsamic alone but that was not quite right. Then I tried white vinegar & balsamic and so far I liked it the best. Again, always using a sweetner to balance the acidic flavor.

I experienced a similar thing with my Cole Slaw recipe. For years something was missing. Then someone gave me their cole slaw recipe which was balanced with white vinegar and sugar. That was the key! So I applied the same concept to my pizza sauce recipe and it worked! Vinegar balanced with a sweetener was the trick! At least for the target flavor I was seeking.

---pete---

[canadave]

Just a quick reminder for the celiacs who may be reading the recent posts in this thread: you should always check your ingredients to make sure they're gluten free, but be ESPECIALLY careful with vinegars.  There seems to be wide variations in which brands are gluten free and which aren't; and even within brands that offer gluten-free vinegar, other vinegars made by the same company may not be gluten free.  I learned this the hard way after adding Heinz Apple Cider Vinegar to recipes for a while....until I found out it's not gluten free.

I'll also just ask a favour of anyone posting in the gluten-free forum here to be mindful of possible dangers to celiacs when mentioning ingredients to try   (I'm not aiming that last comment at anyone in this thread in particular...just occurred to me.)

[petef]

INGREDIENTS:
1 jar of chopped tomatoes (I used Cirio, Passata Rustica Available Aldi)
1 small can of tomato puree 

I was going to try your recipe today but I stopped due to
lack of details on the above two ingredients. Could you
please specify the jar size and can size in ounces.
Thank you.

---pete---

[Irish Daveyboy]

I was going to try your recipe today but I stopped due to
lack of details on the above two ingredients. Could you
please specify the jar size and can size in ounces.
Thank you.

---pete---

Hi Pete,
Tomato puree tin 150g
Choppeded Tomatoes 350 - 400g.

In Ireland tins of Tomatoe Puree are a standard size 150g
Chopped Tomatoes are Jar 350g Tin 400g.

Best Regards,
David

[Puzzolento]

I can vouch for the use of white vinegar, although the amount will vary depending on the cheese, thickness of the pie, and tomatoes.

[Davydd]

I'll have to give this recipe a try. As for sugar check your canned products you use. You might find there is already more than enough sugar added. I've never used vinegar but I am finding more and more that it is kind of a secret ingredient to enhance recipes. One ingredient I have always used in my sauces is basil. I'm  basil addict. I prefer fresh but have used dry flakes. Is there any reason not?

[petef]

Hi Pete,
Tomato puree tin 150g
Choppeded Tomatoes 350 - 400g.

In Ireland tins of Tomatoe Puree are a standard size 150g
Chopped Tomatoes are Jar 350g Tin 400g.

Best Regards,
David

Ok thanks, I'll do the conversion to ounces here in case anyone else is interested.

Tomato puree... 5 to 6 oz.
Chopped Tomatoes.... 12 to 14 oz.

---pete---

[petef]

I can vouch for the use of white vinegar, although the amount will vary depending on the cheese, thickness of the pie, and tomatoes.

As for fine tuning a pizza sauce recipe with vinegar, I'll add just 1/4 to 1/2 tsp at a time until it has a certain level of acidic taste that seems too powerful, then I tame it back down with a sweetener such as honey, being very careful not to over sweeten.

I'm discovering how to fine tune my sauce recipe without going through the process of making an entire pizza. I take about 1 tablespoon of the cheese and place it in a small 4 oz glass bowl. I top it with about 1 tsp pizza sauce and add a few drops of the olive oil. I microwave it gently on the defrost cycle for about 20 to 30 seconds and then do my taste test.

[Puzzolento]

I'm discovering how to fine tune my sauce recipe without going through the process of making an entire pizza.

But now you've taken away a great excuse to make a pizza. Personally, I hate to lose a good basis for a rationalization. "The relative humidity is down five percent...OBVIOUSLY I need to see how my dough will react."

[Organix]

Yummy! I made this tonight and I'm going to let it sit in fridge overnight. It is outstanding!! I cheated and added more garlic cuz I'm addicted 2 it, lol. My brother tried it and he said "don't change a thing, it is perfect as is". He is very very picky too so I'm really happy he approves

Making the pizza 2morro w/ cultures made from Italian Camaldoli yeast. I just hope I know what I'm doing. Will post results.

Thanks Irish Daveyboy!!   

[TomN]

I would love to hear feedback from any on the forum that has tried this recipe. Your likes / dislikes, etc...  Thank you

TomN

[TomN]

Anyone ever substitute Red Wine for the vinegar?? Just curious? Thanks

TomN

[Hillbilly]

I made this recipe 2 days ago and used it tonight. The only thing I changed was the amount of crushed tomatoes. I only had 800ml (28 oz) cans and used that instead. All the other ingredients were the same. I was very happy with the result. The key ingredient for me was the red wine vinegar, it really added some tang to the sauce.

Thanks Irish Daveyboy.