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Wednesday, October 28, 2015

Recipe - Tomato Sauce for pizza



Pizza Sauce

Pizza is an Italian dish which is every foodie’s first love. Italian pizza and pasta both are internationally famous and both dishes call for a tomato sauce. There are various types of popular pizzas like thin crust pizza, American style pizza, deep dish pizza etc. Mostly all of them require a tomato based sauce.

In Italy they have world’s best tomatoes which is not possible to get outside of Italy. To make a great tomato sauce, you first need great tomatoes, which is fresh, flame red, little watery but you can use canned tomatoes as well.

The most important ingredients for pizza tomato sauce are olive oil, garlic, tomatoes and Italian herbs like oregano and basil other than these it’s up to you if you want to add onions, carrot or any other vegetables, sugar etc. You can experiment with the recipe according to your taste.


Also this tomato based pizza sauce can be cooked or uncooked too. Some belief that sauce should be cooked because ingredients and herbs needed the heat to release their respective flavors on the other hand some belief that sauce will get cooked inside the oven on top of pizza so the sauce should be uncooked. So you can use either way as you like, I enjoy both cooked and uncooked sauces.

Here I am sharing recipe to make pizza sauce with fresh tomatoes. Hope you will like it and try it, so happy pizza eating!

Recipe: Tomato Sauce from scratch

This is very simple recipe to make pizza sauce from fresh tomatoes, aroma of the Italian herbs will fill your house. This sauce has a chunky texture and can also be used as pasta sauce. Herbs release their flavor very nicely when cooked by simmering it until the right consistency (easy to spread) hence the sauce should not be watery and runny.

Ingredients

  • 2 Medium sized fresh plum tomatoes
  • 2 tbsp. Olive oil
  • 2-3 Cloves of garlic crushed
  • 1 Small yellow onion chopped
  • ½ tsp. Black pepper
  • Italian herbs dried (oregano, basil)
  • Salt to taste

Method

  • To blanch tomatoes, fill a large pot with water and bring to boil, put tomatoes to water and let boil till tomato skin splits open around a minute
  • Transfer tomatoes to cold water it will make easy to peel the skin
  • Now after peeling the skin chop tomatoes to cook
  • Heat oil in a pan and add onions and then garlic and sauté until soft
  • Add Tomatoes and then dried herbs, mix it well
  • Cover the pan and simmer heat about 30 minutes, keep gently stirring occasionally, until thickened
  • Season to taste with salt and pepper

Note: The sauce can be made 4 to 5 days in advance of use and stored tightly covered in the refrigerator, take it out when ready to use.

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