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Pizza Sauce Recipes, Tips & Quick questions

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  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    I roast courgettes and red onion at the highest temperature in the oven. Drizzle with some olive oil and thick slices of garlic for extra flavour. You need to keep quite a close eye on them because they can burn easily. I've never roasted tinned tomatoes but if I'm adding cherry tomatoes I pop them in on top of the other veg about 5 minutes before the end of cooking because they cook really quickly.

    If the veg are for topping a pizza they're better underdone because they'll finish cooking on the pizza.

    Pink
  • hollydays
    hollydays Posts: 19,812 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    mm..thanks..think i got the plum tomato thing wrong-I had a quick google and i think they have to be fresh.Am going to have a go anyway.
  • purpleivy
    purpleivy Posts: 3,660 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I'm trying to anticipate a 'need ' for later in the week. I took my last jar of Bertolli tomato sauce from the cupboard last night. I stopped getting this when I hit the OS message board at the beginning of Jan.

    Now I want to make Pizza this week. THe Bertolli is a lovely thick sauce. My pizzas tend to come out rather on the damp side anyway, so whatever I make will need to be on the thick and rich side I think!

    Search function not working here at the moment, so has anyone got any help regarding the above, or able to divert me to the right place.

    On Angelina's blog, it seems she just uses whizzed up toms with ketch, sounds too thin for my needs. Do any of you reduce the toms and if so, how long will it take? Is it worth doing a whole load at once?
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi Purpleivy,

    This older thread on tomato sauces for pizza should help so I've added your thread to it to keep all the recipes together.

    Also it may well be worth a look here:

    The Complete Pizza Collection

    Pink
  • purpleivy
    purpleivy Posts: 3,660 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    thanks PinkWing. I knew it would be there somewhere!
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • We just drain a tin of tomatoes, add garlic, herbs and tomato puree and blend it with the hand blender until smooth
    Yummy and nice and garlic-y!

    Normally, this will do 2 meals of pizzas so half goes in the freezer
  • purpleivy
    purpleivy Posts: 3,660 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Hi again,

    Success I think, I reduced 3 cans of toms with whizzed onion, garlic, herbs seasoning. It seemed too thin before it was reduced. I used tins of tomatoes not chopped ones. All ready for pizza tomorrow.
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • I chop up:

    Carrots
    Parsnips
    Courgettes
    Onion
    Galic
    Peppers

    i then boil them up till soft.

    I add several tins of tomatoes and blend the whole lot adding herbs along the way.

    I then freeze it in a muffin tin. One of these is enough for pizza topping for 4 of us and some left to mix with a bit of pasta for my 1 year old.

    This sauce works for pasta, spag bol, chilli, lasagne and I can always make any of these with very short notice.

    The veg makes it very healthy and the bonus is that no-one has any idea the veg is in there:T
    It's not paranoia if they really are after you.
  • Angelina-M
    Angelina-M Posts: 1,541 Forumite
    purpleivy wrote: »
    I'm trying to anticipate a 'need ' for later in the week. I took my last jar of Bertolli tomato sauce from the cupboard last night. I stopped getting this when I hit the OS message board at the beginning of Jan.

    Now I want to make Pizza this week. THe Bertolli is a lovely thick sauce. My pizzas tend to come out rather on the damp side anyway, so whatever I make will need to be on the thick and rich side I think!

    Search function not working here at the moment, so has anyone got any help regarding the above, or able to divert me to the right place.

    On Angelina's blog, it seems she just uses whizzed up toms with ketch, sounds too thin for my needs. Do any of you reduce the toms and if so, how long will it take? Is it worth doing a whole load at once?

    Sorry yes I let it reduce until its gone thick enough for what I want. I like to taste the sauce so I thicken it up and spoon it on quite thickly.
  • Stephen_Leak
    Stephen_Leak Posts: 8,762 Forumite
    1,000 Posts Combo Breaker
    Try this one. It can be used as a pizza topping and a pasta sauce.

    ITALIAN TOMATO SAUCE

    Enough for spaghetti for 2

    INGREDIENTS

    2 cloves of garlic
    2 onions
    2 tablespoons of olive oil
    400g tin of plum tomatoes*
    2 teaspoons of basil, oregano or mixed herbs
    Salt and ground pepper to taste

    METHOD

    Peel the garlic and chop it into tiny pieces. Peel the onion and chop it into tiny pieces. Put the oil into a frying pan on a moderate heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir them every half a minute or so.

    Open the tin of tomatoes. Pour the juice into the frying pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Pour the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the herbs. Season with the salt and pepper. Cook for another 5 minutes or until the sauce has reduced.

    ADDITIONS & ALTERNATIVES

    This sauce can be made even better by adding a glass of wine and cooking a bit longer.

    * Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

    Add 500g of minced beef & a beef stock cube for Bolognese Sauce.

    Omit the garlic and herbs, and add 2 teaspoons of chilli powder, 2 teaspoons of ground cumin, 1 teaspoon of salt and tin of red kidney beans to this and you've got Chilli Con Carne.
    The acquisition of wealth is no longer the driving force in my life. :)
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