Alright, I need some opinions here... If going the canned tomato route,
do you cook your tomato sauce first? Like saute with onions 'n garlic,
salt 'n pepper and herbs 'n spices? Or do you just use the tomatoes
(crushed) straight from the can and just add the herbs and whatnot to
the 'raw' sauce and let it cook while the pizza cooks?

~john

previously in rfc, Levelwave© > wrote:

> Alright, I need some opinions here... If going the canned tomato route,
> do you cook your tomato sauce first? Like saute with onions 'n garlic,
> salt 'n pepper and herbs 'n spices? Or do you just use the tomatoes
> (crushed) straight from the can and just add the herbs and whatnot to
> the 'raw' sauce and let it cook while the pizza cooks?
>
> ~john
>

I always use my own sauce that I've made from canned crushed tomatoes (I
make pizza a couple of times a week), but your question reminds me that I
wanted to try making it with the uncooked tomatoes. I've heard it comes
out quite well that way.

-Claudia

CJB wrote:

> I always use my own sauce that I've made from canned crushed tomatoes (I
> make pizza a couple of times a week), but your question reminds me that I
> wanted to try making it with the uncooked tomatoes. I've heard it comes
> out quite well that way.


I've always done the same - used my basic tomato sauce that I use for
the base to all my tomato based pasta dishes. But I don't feel like
cooking up a batch tonight, 'cause when I do I make lots... I was just
gonna use a can of crushed San Marzonos... Just wondered if I should
'cook' it first before cooking it in the oven.

~john

Levelwave© wrote:

> Alright, I need some opinions here... If going the canned tomato route,
> do you cook your tomato sauce first? Like saute with onions 'n garlic,
> salt 'n pepper and herbs 'n spices? Or do you just use the tomatoes
> (crushed) straight from the can and just add the herbs and whatnot to
> the 'raw' sauce and let it cook while the pizza cooks?
>
> ~john

I rarely cook pizza sauce. Pizza is my get something tastey on the
table fast meal. I use crushed tomatoes straight out of the can with 6
or 7 fresh basil leaves chopped, 2 cloves of garlic, 1/4 t. red pepper
flakes, salt & pepper to taste. That's for about a cup maybe a cup and
a half of sauce, I don't measure the stuff.

Jessica

Levelwave© wrote:

> Alright, I need some opinions here... If going the canned tomato route,
> do you cook your tomato sauce first? Like saute with onions 'n garlic,
> salt 'n pepper and herbs 'n spices? Or do you just use the tomatoes
> (crushed) straight from the can and just add the herbs and whatnot to
> the 'raw' sauce and let it cook while the pizza cooks?
>
> ~john

I rarely cook pizza sauce. Pizza is my get something tastey on the
table fast meal. I use crushed tomatoes straight out of the can with 6
or 7 fresh basil leaves chopped, 2 cloves of garlic, 1/4 t. red pepper
flakes, salt & pepper to taste. That's for about a cup maybe a cup and
a half of sauce, I don't measure the stuff.

Jessica

>If going the canned tomato route,

All I've ever done--and it's worked beautifully--is take commercial "tomato
sauce" and fortify it with garlic. I've never been able to make a from-scratch
sauce as good.

>do you cook your tomato sauce first?

You'd better, or it will have too much water and sog up your creation.

>Or do you just use the tomatoes
>(crushed) straight from the can and just add the herbs and whatnot to
>the 'raw' sauce and let it cook while the pizza cooks?

Disaster

WardNA wrote:

> All I've ever done--and it's worked beautifully--is take commercial "tomato
> sauce" and fortify it with garlic. I've never been able to make a from-scratch
> sauce as good.

I don't think I COULD make a sauce taste as bad as jarred tomato
sauce... here try this

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

Saute the onion and garlic in the olive oil over medium heat until
translucent, but not brown (about 10 minutes). Add the thyme and carrot
and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the
heat to just bubbling, stirring occasionally for 30 minutes. Season with
salt to taste. Serve immediately, or set aside for further use. The
sauce may be refrigerated for up to one week or frozen for up to 6 months.


>>Or do you just use the tomatoes
>>(crushed) straight from the can and just add the herbs and whatnot to
>>the 'raw' sauce and let it cook while the pizza cooks?
>
>
> Disaster


Disaster? It's not like I just dump the stuff on... A little goes a long
way on a pizza.

~john

"Levelwave©" > wrote in message
...
> Alright, I need some opinions here... If going the canned tomato route,
> do you cook your tomato sauce first? Like saute with onions 'n garlic,
> salt 'n pepper and herbs 'n spices? Or do you just use the tomatoes
> (crushed) straight from the can and just add the herbs and whatnot to
> the 'raw' sauce and let it cook while the pizza cooks?
>
> ~john

We just apply the tomatoes straight from the can adding whatever spices come
to mind. I think it gives a "brighter" less industrial taste to the pizza.

>I don't think I COULD make a sauce taste as bad as jarred tomato
>sauce... here try this

This stuff is not "jarred." It comes in cans. It consists of concentrated
(seeded, peeled) tomato puree with some dehydrated onion and garlic powder
blended in, and salted. I find the generic store brands--Townhouse, for
instance--better than Hunts or Contandina.

I use it only for pizza and for the ground beef sautee I use to fill tacos.

Neil

WardNA wrote in message >...
>>If going the canned tomato route,
>
>All I've ever done--and it's worked beautifully--is take commercial "tomato
>sauce" and fortify it with garlic. I've never been able to make a
from-scratch
>sauce as good.
>

its even better with fennel

>>do you cook your tomato sauce first?
>
>You'd better, or it will have too much water and sog up your creation.
>
>>Or do you just use the tomatoes
>>(crushed) straight from the can and just add the herbs and whatnot to
>>the 'raw' sauce and let it cook while the pizza cooks?
>
>Disaster

WardNA wrote in message >...
>>If going the canned tomato route,
>
>All I've ever done--and it's worked beautifully--is take commercial "tomato
>sauce" and fortify it with garlic. I've never been able to make a
from-scratch
>sauce as good.
>

its even better with fennel

>>do you cook your tomato sauce first?
>
>You'd better, or it will have too much water and sog up your creation.
>
>>Or do you just use the tomatoes
>>(crushed) straight from the can and just add the herbs and whatnot to
>>the 'raw' sauce and let it cook while the pizza cooks?
>
>Disaster