Garyclaw
Babbling Farker
Thinking mostly store bought right now. Have tried a few different brands and so far it has not done it for me. If you want to throw in a SIMPLE homemade idea, go ahead. I know it will probably be better than store bought.
What's your favorite pizza sauce?
- Thread starter Garyclaw
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Sledneck
Full Fledged Farker
San marzano whole peeled tomatoes from the can crushed with your hands.
hockeyfox
Knows what a fatty is.
Dei Fratteli is my favorite. Nice hint of fennel and holds up quite well...not too runny. My go to when I don't have home made on hand.
bluetang
somebody shut me the fark up.
Cento
For traditional style pizza, this is what I use. It's a breeze to make and tastes great:
Moose’s Pizza Sauce Recipe:
2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.)
½ white onion, quartered
6 large garlic cloves
1 TBSP crushed oregano leaves
1tsp fresh ground pepper
Salt to taste
Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza.
Makes enough sauce for 3 14 inch pizzas.
Moose’s Pizza Sauce Recipe:
2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.)
½ white onion, quartered
6 large garlic cloves
1 TBSP crushed oregano leaves
1tsp fresh ground pepper
Salt to taste
Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza.
Makes enough sauce for 3 14 inch pizzas.
WineMaster
Babbling Farker
Ragu
dataz722
Full Fledged Farker
If you can find them 6-1 canned crushed tomatoes are great for pizza. Just add some oregano, basil, thyme, and maybe some red pepper flake and garlic.
Gary,
You could always try Progresso canned plum tomatoes, which should be in most markets...not as good as San Marzanos, but they'll do...I see you're about what? 40 miles from Cleveland? There's two Trader Joe's near Cleveland, so next time you're in the area, you could stock up. Last I checked, they were $1.99 a large can, which is a great price.
You could always try Progresso canned plum tomatoes, which should be in most markets...not as good as San Marzanos, but they'll do...I see you're about what? 40 miles from Cleveland? There's two Trader Joe's near Cleveland, so next time you're in the area, you could stock up. Last I checked, they were $1.99 a large can, which is a great price.
Saiko
is One Chatty Farker
For me, simple is the best for pizza, you want to taste tomato. I puree San Marzano tomatoes, add and salt and pepper to taste, and just a touch of tomato paste to help bind it. You could also run the San Marzanos through a food mill if you don't want seeds.
Carbon
is Blowin Smoke!
Lately I've been doing white pizza, simply using thinly sliced tomatoes from the garden for flavor.
embo500
Knows what a fatty is.
Second this. Good stuff.
leanza
Babbling Farker
6-1, Escalon tomatoes are my go to brand. Consistantly outstanding. I get them by the case at about $2.10 a can. I use them to make my pasta and pizza sauce.
http://www.escalon.net/6in1.aspx
Ive seen them at RD in a rather large can.
Cahusky
Knows what a fatty is.
I do basically the same thing but I sautee onions and garlic and red pepper flakes in about a little olive oil for a few minutes before adding the San Marzanos, etc. Instead of putting stuff in the blender i use an immersion blender at the end if i want it smooth. If you like it chuncky just leave it as is. Makes and absolutely amazing sauce for pasta or for pizza
P
platys
Guest
I really like Trader Joe's pizza sauce - I only just started seeing it, so I think its new. Very tomatoey.
Before that, I used this recipe - super easy:
http://www.epicurious.com/recipes/food/views/Pizza-Sauce-14647
I'd freeze the extra in little snack sized glad containers.
Before that, I used this recipe - super easy:
http://www.epicurious.com/recipes/food/views/Pizza-Sauce-14647
I'd freeze the extra in little snack sized glad containers.
rlt
Knows what a fatty is.
For what its worth, I think any sauce can be spiced up if you cut it with pesto. I like half and half personally, that is half sauce and half pesto, but you can do as you please. Buitoni makes a pretty good pesto.
gtsum
Babbling Farker
ditto..I started with ragu and then graduated to making my own my crushing whole maters and adding spices, garlic and sugar, but I tried escalon's 6-1 and they are FAR better then anything I have tried..I just wish I could get them around here
Sledneck
Full Fledged Farker
Ok people DO NOT, i repeat DO NOT blend, food processor, immersion blend a can of tomatoes. That is why i said to do it by hand above or use a potato masher. By blending etc you break the seeds which is what causes bitter flavor in sauce.
aquablue22
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Once i found these tomatoes at a little Italian deli it is all i ever use! Just like Sled say, crush them with your hand and that's it!
Garyclaw
Babbling Farker
Thanks so much for all of your replies. And Sled, thanks for the extra explanation. I did find some San marzano tomatoes and HAND crushed, added olive oil, basil and a little salt, reduced for about 30 min. It was good. :thumb:
