Tins v Puree

pollyanna24

For a pizza sauce, if you heat tinned tomatoes with herbs and such like, will it go thick enough to use as pizza sauce topping? Just thinking that it is cheaper than puree.

mirakl

I use tinned tomatoes. I heat it and add some herbs and blended onions.

Jazzycat

blitz up the tinned tomatoes with nowt else in - no onions add them later. Put pan on heat, add tomatoes and continue heating until they thicken. This will happen as the moisture evaporates. When right consistency 10-15 mins add herbs and seasoning. Put on base and then add onions, cheese etc. If you put herbs in too early they will loose their taste fairly quickly, best near the end.

lynzpower

The one I made last week, which was the best yet :j was puree based

Jars of puree in tescos last longer than those tubes- pluis you can get all of it out of the jar, not like those tubes seem so wasteful!

I did
take small pan on low heat ( 2/3)
take 2 large heaped dessertspoons of puree
large pinch of herbs ( dried mixed is fine)
Generous squirt of chilli puree (i wish theyd do this in jars!) you can get this from tescos, waitrose etc in the italian section - but you can leave this out if your not fussed
pinch dried chilli flakes (again you can leave this out)
and put on the stove, and just add bits gradually of water out of a cup to thin it out a bit. when its the righ consistency, slap it on the pizza base and top

ME & OH were just aghast at how lovely that pizza was ( and we keep going on about it!) we topped with a few sliced value mushrooms some thinly sliced red onion, and some leftover thinly sliced chorizo.

was bloody lovely

rhubarbs

You can also drain away some of the tinned tomato liquid first by tipping the contents of the tin into a sieve.

straws

I think using tinned toms is fine - I usually blitz mine in the microwave to speed things up.