November 21, 2005

The Perfect Pizza/Pasta Sauce?

POST #    1956

So when I make my own pizza at home, I like to use homemade sauce (the store bought crap really didn't cut it). And when I say homemade, I don't mean fresh tomatoes, although that's not out of the question, I just don't do it because it's a bigger pain. After picking up a tip from Adam, I started using canned whole plum tomatoes for the sauce.

Here's the list of ingredients I add:
- olive oil
- fresh garlic
- 1 can whole plum
- oregano
- basil
- hot peppers (I added 3 yesterday)
- salt
The outcome is pretty good in my mind, but I wonder if there's anything else I should add. One recipe I read had onions as an ingredient, but I've never really added them. I suppose if I'm actually using the sauce for pasta, there would be a longer list of things I could add.


Posted by tien mao in Food/Drink at 7:59 AM



That pizza looks great. I usually chop up a small or medium size onion and us green instead of hot peppers. Sometimes I'll throw in a splash of wine.

Posted by: joe at November 21, 2005 12:06 PM

yeah, the pizza was great. i need to start looking into dough again and getting it at the pizza place. then again, pre made dough is soo much easier.

i'm not sure how i feel about green peppers though as i don't really like them. i might look into onion for more flavor though.

Posted by: tien [TypeKey Profile Page] at November 21, 2005 1:53 PM

i don't really like green peppers. not crazy about onions but i bet it's better than hot peppers - i'm wimpy like that.

Posted by: janelle at November 21, 2005 5:47 PM

Wait, do you run your sauce through a food mill or blender? I grind mine through a mill so all the flavors mix and there aren't little bits of pepper and onion.

Posted by: joe at November 21, 2005 9:09 PM

Do you use a pressure cooker?

Posted by: Rocknrope at November 21, 2005 9:10 PM

How'd you get that thing to bake so perfectly? Looks very yummy.

Posted by: Heather at November 21, 2005 9:25 PM

put olive oil in bottom of pan.
line bottom of pan with diced onions and garlic.
let saute until glassy. smells good.
add can of tomato sauce. simmer.
add lots of romano.
then add oregano by rubbing together in hands before dropping in.

Posted by: omit at November 22, 2005 4:02 AM

joe, no food mill blender. i just do it all in the pot.
rocknrope, no pressure cooker although that might speed things up, just a regular pot.
heather, i think i mentioned in the past that i use some freshdirect crust. but i also have a pizza stone.
omit, i do put olive oil and garlic on the bottom of the pot.

Posted by: tien [TypeKey Profile Page] at November 22, 2005 8:06 AM

Tien, I hope a pressure cooker is on your Xmas list. I resisted getting one for a long time, but man, the time savings on things like sauce, stock and braised meats is just phenomenal. Items that would take an hour are literally done in 15 minutes - crazy man!

Posted by: Rocknrope at November 22, 2005 4:04 PM

God i love your food photographs, i take photographs of nearlly every meal i make, love it! You could try Passata as a base, it works well.

Posted by: Neil at November 23, 2005 6:26 PM

thanks neil. eating the food is usually fun too.

Posted by: tien [TypeKey Profile Page] at November 25, 2005 8:46 AM

That's pretty much how I make it as well, but I don't use olive oil in my sauce.

Posted by: J900 at October 9, 2010 8:36 AM

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