How do you make tomato sauce for a pizza?

[FreyaRed]

Here is my receipt for a big pizza 40x50cm
- 300ml canned tomatoes, pressed tomatoes (not concentrated)
or 500-600g blended fresh tomatoes (need 10 minutes reduction)
- 1 big onion or 2 medium ones
- 4-5 garlic cloves
- 20 g butter
- 10 ml olive oil
- 1 tbs wheat flour
- 2-4 tbs 30% fat sweet cream (don't exaggerate otherwise it turns in pasta sauce)
- 1 ts sugar
- 1/2 ts oregano
- 1/2 ts basil
- shot of Maggi seasoning sauce or 1/4 Maggi

seasoning cube
- pinch ground white or green pepper
- pinch sweet smoked paprika powder

Melt butter and oil in a 2L sauce skillet or a small pot > add finely sliced onions and garlic > roast it slowly 5-7 minutes ( bright gold ) > add what flour and roast it 1 minute long > add tomatoes and cook it slowly while stirring occasionally 10 minutes long (flour can settle on the bottom and burn with too much heat) > add sweet cream and spice it up. Instead oregano and basil marjoram, thyme and Parmesan can be used for spicy sausage pizza.

[katiesmuff]

For my restaurant the recipe is:
5 - 3qt cans of 7 11 (crushed tomatoes)
2 - tomato cans of water
1/2 c Basil
1 c Oregano
1/2 c Pepper
3/4 c Garlic
6 c Parmesan
3/4 c Sugar
Add all ingredients to mixing bowl then thoroughly mix until it becomes a smooth no lump sauce. Refrigerate.
Our pizza's are 12", 14", 18" thin, or deep dish

[purplepoppy]

I just reduce down a few tins of toms with a splash of olive oil, garlic and chopped herbs. Main thing is to drive as much water out as possible.

[andreasderjuengere]

I don't.

The whoo-haah you mention is all part of my toppings. But which much less work, and with the same effect.

I coarsely mash fresh potatoes and add some canned paste. If it's too watery, I remove some of the 'juice'.

So the tomato taste is still there and does not turn into some ketchup perversion.

[seeyounexttuesday]

I take a can of san marzano tomatoes, pour it in a strainer. Let it drain for about 10-15 minutes, then use a stick blender to make into a sauce. Add a good pinch of salt, some garlic powder, fresh basil and a glug or two of olive oil.

That's all you need for a good pizza sauce.

[AI Opinion]

Creating tomato sauce for pizza is truly an art. This recipe is a wonderful medley of ingredients that can elevate your homemade pizza to another level.

Melting butter and oil together provides a rich base, and the slow roasting of onions and garlic brings out their natural sweetness. Adding wheat flour helps thicken the sauce, while tomatoes lend freshness and acidity. The sweet cream adds a delightful creaminess without overpowering the other flavors. I adore using basil and oregano for their classic Italian touch, but experimenting with marjoram and thyme can offer a refreshing twist.

Years ago, I tried a similar method in a small Italian trattoria, and it perfectly captured the essence of Italian cuisine. It's about balancing flavors and textures, providing a comforting yet exciting taste experience. Buon appetito! 🍕

[Agape93]

3 large tomatoes, skinned and gutted.
1/5 of an onion
1 garlic clove
3tsp oregano and sweet basil each
1 tsp salt
1/2 cup water
Blended together

Slow cook it a bit

[Staximus]

Maggi seasoning? No respectable Italian puts that in there. Use a little red wine in there

[Sevenpointfive]

tomato paste

water (constant stir until at simmer-reduced to sauce)

italian seasoning

minced onion and garlice

salt and pepper to taste

oregano at the end.

[Iron_Man]

grind up tomatoes and hot peppers for spiciness

[Nikki1989]

What you said, more or less.

[Jennz6]

Looks good but I don’t really cook

[Gaylordslav]

Tomatoes and sauce? Lol tf

[Anonymous]

I actually like your recipe.