Pizza Sauce Recipes Pizza Discuss Pizza Sauce Recipes in the Brick Oven Cooking forums; Anyone have a good way of saving sauce i tend to throw out sauce thats left over. frezze the best ...

[Burntroof ofmouth]

Anyone have a good way of saving sauce i tend to throw out sauce thats left over. frezze the best way ? In what wonton soup container, what my mom allways did

[Frances]

I usaully make a Lasagne with it, or Spaghetti with Bolognaise sauce. It'll keep in the fridge for a couple of days unil you get round to using it up.

[egalecki]

I've been making stew the next day with the retained heat- I just throw the sauce in with the meat. I've also been taking Ken's idea to use the leftover toppings in it too! Really tasty!

[Puy de Dome]

I have been using a tube of tomato puree, add a slosh of water and a slosh of EVOO, a scrunch of black pepper, and a couple of cloves of garlic crushed into the mix.

That's it. I don't suppose it's perfect, but it's quick and tasty.

[texassourdough]

Hi Elizabeth!

I hadn't seen Ken's junkyard stew approach but that sounds like a good idea! Glad you poked the idea back up on the forum!

Thanks!
Jay

[waitingtocook]

Just my two cents on sauce recipes....

When I first cooked pizza, I wanted to be completely authentic and true to the Pizza Napoletana recipe, but soon found myself tinkering, as I do with every recipe.

My sauce starts with a good amount of the best extra virgin olive oil I can find. Put about 1/5 - 1/4 cup into a saucepan, enough to cover the base. Chop 1-2 red onions in half through the centre (not the root) and place cut side down in the oil, Add 2-3 whole garlic cloves, bashed but still whole, 1 red chilli, whole but pricked a few times with a knife, a few bay leaves and a few sprigs of tyhme. Put on a very very low heat and gently let it cook for a while. The idea is to infuse the oil as much as cook the onion. Depending on how low your heat, this can take a while, but you want the oil to just barely bubble. Keep checking the onions. You want them to nicely caramalise, not burn.

Once the onions have nicely coloured, take all the bits and pieces out of the oil and add 2 tins of whole Italian tomatoes and a good pinch of dried oregano. Season well with salt and pepper. Again, time and gentle heat is key. Mash the whole tomatoes a little to break them up. Once the sauce has thickened a little, taste and season again.

Now, here is the final touch. Take about 2 tablespoons of red wine vinegar in a small pan. Add 1 teaspoon of sugar and boil down to almost nothing, about a teaspoon of syrupy liquid. A tip, don't stand over the pan as it boils, breathing in vinegar fumes is not fun.

Anyways, add this syrup to the tomato sauce and mix in. Sauce finished.

I know this sounds complicated, but I find it produces a subtly flavoured sauce, letting none of the other ingredients take over from the tomato. It leaves a sauce with still enough liquid and tomato so some cooking can take place in-oven. The vinegar/sugar step is an old french trick I think, called a gastrique and it really does lift any tomato based sauce. Sort of adds a little bit of sweet/sour, or as the Italians call it agre dolce

So, that concludes my sauce recipe. Let me know what you think.

[Les]

It does sound like work, but I will try it. I've been using this one that I found with Google - pretty easy and it seems to work.

Pizza Sauce Recipe - Recipe for Pizza Sauce


Do you make a bunch and freeze / store what is left? I would hate to have to replicate that every time because we all know there is more to do then the sauce.

Les...

[waitingtocook]

Les, I do make a batch and freeze it in small batches. Freezes fine and works well for all sorts of things. A simple dinner with some pasta and cheese.

Nic

[heliman]

Brilliantly put ...

I have to say I have been using the "uncooked" route but haven't done any straining in the past. I will be straining from now on as I can definitely see the need. Some of my pizzas have been a bit on the gooey side (particularly those done on the pizza stone).

I figure that as I take great care in drying all the toppings out before putting them on the pizza - why should the sauce be any different? Perhaps the confusion is in the term "sauce", which should by definition have a runny consistency.

Rossco

Originally Posted by FIREANDFLAMES

An old italian guy who came to the resteraunt i worked at and put on an "italian week" showed and explained how to make a pizza......it went like this...