Pizza Sauce Recipes

[genew]

quick question or two about tomato sauce. once you open a can of tomatoes and add ingredients such as garlic simmered in olive oil, and put in a container in the fridge, how long will this sauce be good?? also if the sauce mixture including the tomatoes are simmered and cooked and put in the fridge, how long will this be good? would like to make more sauce than i need for one nights cooking and have the sauce on hand. probably a dumb question but needed to ask anyway. thanks.

[thebadger]

I think Tomato based products keep a lot longer than most. I say if you don't see any "mold" and it tastes okay - it should be fine.

I would think a sauce would keep for 3-4 weeks but I'm not "food safety" expert.

Dick

[rtnaw]

I make an uncooked sauce from a can of San Marzano tomatoes unstrained. Add some italian seasoning, a clove or two of garlic and mash it all together with a pastry blender. Usually comes out pretty darn good. Unless I'm making my favorite pizza (carmelized onions, prosciutto, sun dried tomatoes all on top of an Alfredo sauce, then covered with fresh grated asiago cheese)

Rob

[FIREANDFLAMES]

Originally Posted by genew

quick question or two about tomato sauce. once you open a can of tomatoes and add ingredients such as garlic simmered in olive oil, and put in a container in the fridge, how long will this sauce be good?? also if the sauce mixture including the tomatoes are simmered and cooked and put in the fridge, how long will this be good? would like to make more sauce than i need for one nights cooking and have the sauce on hand. probably a dumb question but needed to ask anyway. thanks.

Always make a fresh sauce whenever you make your pizza. Unless your gonna have pizza again the next day. Keep it simple so the sauce does not overpower the ingredients! The sauce is like the foundation of a house-very important but covered up, you know its there but its not the main focus.

[james]

Originally Posted by rtnaw

I make an uncooked sauce from a can of San Marzano tomatoes unstrained. Add some italian seasoning, a clove or two of garlic and mash it all together with a pastry blender. Usually comes out pretty darn good.
Rob

The same here, except that I pick out the tomatoes, and leave the sauce behind -- and I put it through a food mill. Fast and excellent. But you need to start with really good tomatoes.
James

[70chevelle]

I do the canned San Marzano's also. I do drain a little liquid out of the can and put in the food processor. My twist, that I learned from another message board is to take dry spices, rosemary, fennel, basil, oregano, and ? and put them in a bowl. Wet them and put in the microwave for 30 seconds on defrost. It releases the oils and aromatics. Then I put some fresh garlic in the San Marzano's along with the spices and salt & pepper. I use what I can, and then I put a pizza's worth of sauce in a ziplock bag(s) and then throw them in the freezer for the next batch of pizza's.

[Tim F]

I love just a tin of tomatoes roughly mushed up, with a bit of oregano and chopped basil, a squeeze of lemon juice and a little salt!

[BrianShaw]

ditto, except red wine vinegar instead of lemon juice.

[jco9454707]

Try adding a cup of red wine! Red Wine is said to bring on different flavors in tomatoes the tongue can't detect without the alcohol in red wine.

[FIREANDFLAMES]

CURRY PIZZA SAUCE

1/2 cup plain yogurt
1/4 cup coconut milk
1 tbls curry spices
1/4 tsp cayenne
1 clove garlic
1 tbls minced onion
1 tbls fresh chopped cilantro
1 tbls ghee (clarified butter)
salt and pepper to taste

Cook this sauce until onion and garlic become mushy.