PIZZA SAUCE

[trudy]

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
 

[Thermomixer]

Great idea - thanks 

[judydawn]

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.

[trudy]

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

[cookie1]

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.

[bron]

Do the tomatoes need to be peeled?

[judydawn]

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.

[trudy]

Hi Bron,

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

Trudy

[bron]

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!

[judydawn]

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?

[cookie1]

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.

[Thermomixer]

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.

[onceuponabimby]

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!

[judydawn]

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 

[Thermomixer]

Sorry, must be an Australian term