Thanks all and thanks for the recipe Moose. That sounds simple enough. Canned plum tomatos are scarce around here but I'll look at the fancy supermarket today.
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.
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.
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.
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.
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. .
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.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
San marzano whole peeled tomatoes from the can crushed with your hands.