Simple Pizza Sauce
This is pre-cook pizza sauce, although it took about 5 minutes to cook and it is very simple. Make sauce for 2-3 medium pizzas.
This is pre-cook pizza sauce, although it took about 5 minutes to cook and it is very simple. Make sauce for 2-3 medium pizzas.
- Carbohydrate 21.0129854030079 g
- Cholesterol 15.265 mg
- Fat 6.14805230801483 g
- Fiber 3.96440767101234 g
- Protein 3.70057154195114 g
- Saturated Fat 3.71579892312531 g
- Serving Size 1 1 Serving (194g)
- Sodium 182.39400003369 mg
- Sugar 17.0485777319955 g
- Trans Fat 0.515736461634793 g
- Calories 141 calories
Step-by-step
- olive oil in the pan, stir in onion and cook for 3 -4 minutes on medium heat.
- Stir in tomato puree and the rest, cook for a few minutes, let cool.
Pan Material Determines Acidity Control
Raw tomato puree reacts chemically with reactive metals like untreated aluminum or cast iron, leaching metallic flavors directly into the sauce within minutes of contact. A heavy-bottomed stainless steel saucepan prevents this unwanted interaction while providing the thermal mass required to distribute heat evenly across medium burners without scorching the minced onions.
The Simmering Threshold for Water Reduction
Cooking the mixture for merely three to four minutes leaves excess moisture trapped inside the tomato puree, which invariably leads to a soggy, waterlogged crust once baked in a 500-degree oven. Extending the reduction phase until the oil begins to separate slightly from the solids ensures proper viscosity for stretching across raw dough without pooling.
Batch Scaling Adjustments
Doubling this formulation for multiple pie sessions requires proportional adjustments to surface area rather than just volumetric increases, because a narrow pot will trap steam and prevent necessary evaporation. When multiplying quantities by four, switch to a wider skillet to maintain the precise evaporation rate achieved in smaller batches.
