Author Topic: PIZZA SAUCE  (Read 17937 times)

Offline trudy

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PIZZA SAUCE
« on: February 02, 2009, 05:14:59 am »
PIZZA SAUCE

This sauce is great to have on standby in the freezer for when you want to whip up a pizza.  It makes quite a large batch, I freeze small amounts in snaplock bags.

Ingredients:-

4 (425g) tomatoes (diced)
2 cloves garlic
4 tablespoons tomato paste
2 tablespoons brown sugar

Chop garlic 10secs on speed 7
Place all ingredients in TM bowl and cook on Veroma for 20 mins speed 1
 






Offline Thermomixer

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Re: PIZZA SAUCE
« Reply #1 on: February 02, 2009, 08:47:31 am »
Great idea - thanks  ;D ;D
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Online judydawn

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Re: PIZZA SAUCE
« Reply #2 on: March 05, 2009, 09:44:17 am »
Bought a bag of cheap tomatoes at the market today so that I could make a batch of this pizza sauce - I doubled the quantity, cooked it 10 minutes longer then blitzed it.  Will freeze the lot in little bags until I want them. Great idea.
Judy from North Haven, South Australia

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Offline trudy

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Re: PIZZA SAUCE
« Reply #3 on: March 06, 2009, 02:00:30 am »
Hi Judy,
Glad you liked the recipe.  Makes heaps doesn't it, but tastes so much better than the packaged kind you buy in the supermarket

Trudy

Offline cookie1

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Re: PIZZA SAUCE
« Reply #4 on: March 06, 2009, 06:15:20 am »
Thanks Trudy. Since Daughter won a pizza maker a couple of years ago Saturday night is pizza night.  So tomorrow night I will try your recipe. We will then have everything home made. The pizza bases in the book are lovely. :D
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Offline bron

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Re: PIZZA SAUCE
« Reply #5 on: March 07, 2009, 08:37:04 pm »
Do the tomatoes need to be peeled?
Amanda

Spain

Online judydawn

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Re: PIZZA SAUCE
« Reply #6 on: March 07, 2009, 11:00:55 pm »
I didn't peel mine, too much trouble.  After blitzing you can just pick out any obvious pieces of skin quite easily, especially once you have spread it over the pizza base.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline trudy

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Re: PIZZA SAUCE
« Reply #7 on: March 08, 2009, 01:49:53 am »
Hi Bron,

Like Judy I don't peel mine for this sauce.  Enjoy!!!

Trudy

Offline bron

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Re: PIZZA SAUCE
« Reply #8 on: March 09, 2009, 11:05:18 pm »
Thanks, will try but without the tomato paste as we don't have that here. Don't suppose you can check the ingredients in the paste, in case there is something else that I could add to make out for the missing ingredient! ???
Amanda

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Online judydawn

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Re: PIZZA SAUCE
« Reply #9 on: March 10, 2009, 07:26:23 am »
I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces.  Or perhaps use tomato puree instead of the sauce.  Any suggestions from other readers?
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline cookie1

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Re: PIZZA SAUCE
« Reply #10 on: March 15, 2009, 06:14:51 am »
Well we had our pizzas last night and I made the sauce for it. It was very nice, but possibly a little sweet for our taste. Therefore the next batch won't have the quantity of sugar in it.  I might even try a bit of basil this time.
Thanks for the recipe. :D
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Offline Thermomixer

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Re: PIZZA SAUCE
« Reply #11 on: March 17, 2009, 02:43:49 am »
I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces.  Or perhaps use tomato puree instead of the sauce.  Any suggestions from other readers?

Lo siento Bron, missed this thread.  The tomato pastes here are concentrated tomato ( many say "Tipo Italiano triplo concentrato") so just something to really strengthen the flavour - as judydawn says - tomato ketchup would be OK.

You could make some paste by blitzing tomatoes and cooking for a long time until they are about 1/3 of their original volume  ;) ;) and then freezing little bags or ice cube trays as I do.
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Offline onceuponabimby

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Re: PIZZA SAUCE
« Reply #12 on: December 20, 2009, 05:39:45 am »
I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces.  Or perhaps use tomato puree instead of the sauce.  Any suggestions from other readers?

You could make some paste by blitzing tomatoes and cooking for a long time until they are about 1/3 of their original volume  ;) ;) and then freezing little bags or ice cube trays as I do.

Maybe it's a "language difference sort of thing" ... but what is meant by the term I often read: "blitzing"?
Thanks!
onceuponabimby
Las Vegas, Nevada USA

Online judydawn

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Re: PIZZA SAUCE
« Reply #13 on: December 20, 2009, 09:28:07 am »
Blitzing in this instance means to turn the tomatoes into mush by turning the speed dial to high.    If we say to blitz some onions eg and you want them chunky, you would only blitz for a few seconds on speed 5. Hope this explains our funny way of talking onceuponabimby.  You will get used to all the terminology but may need to ask lots of questions in the meantime  ??? ???
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: PIZZA SAUCE
« Reply #14 on: December 21, 2009, 03:05:14 am »
Sorry, must be an Australian term  :-*
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