Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, January 19
Tomato sauce for pizza.
1 can crushed or pureed tomatoes. I like S&W brand the best.
glug olive oil
couple of shakes of oregano
couple of shakes of parsley
salt
pepper
Put everything in a small pan and simmer until thickened and softened. Try to let the steam eescape to thicken it, but it will bubble like crazy so either cover it or wear something that you don't mind getting covered with tomato spatters.
But it still won't be thick enough for your pizza without soggifying the whole thing, so dump what's in your pan into a VERY fine meshed sieve and let the red juices drain out for about 5 minutes. The juice should look like light red water, not like the sauce itself. If it does, your mesh is too big and you might want to just boil down the sauce more instead of draining off the water. Or use cheesecloth.
What's left should be a tiny bit thinner than 'traditional' tomato paste, and it will taste a helluva lot better. It will cover 2 regular sized pizzas (so you can save some for next time), or it will cover 1 pizza pretty thickly with a few bites left over for you to snack on while the pizza is baking. Yum!
Time posted: 13:20 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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