Pizza Sauce
This is Italian-style pizza sauce. I usually make pizza sauce in big quantities and freeze it. When I need sauce, I just take it out from the freezer before time or defrost the remainder. I freeze it again for the next time. This recipe is very simple and perfect for pizzas. The quantity is enough for 2 large pizzas.
This is Italian-style pizza sauce. I usually make pizza sauce in big quantities and freeze it. When I need sauce, I just take it out from the freezer before time or defrost the remainder. I freeze it again for the next time. This recipe is very simple and perfect for pizzas. The quantity is enough for 2 large pizzas.
- Carbohydrate 19.1324575 g
- Cholesterol 0 mg
- Fat 14.637935 g
- Fiber 5.63825017118454 g
- Protein 4.3121675 g
- Saturated Fat 2.01724125 g
- Serving Size 1 1 Serving (426g)
- Sodium 182.65525 mg
- Sugar 13.4942073288155 g
- Trans Fat 0.649747999999998 g
- Calories 209 calories
Step-by-step
- Take 2 tablespoon oil in a skittle, put garlic in it & fry on low heat until start giving good smell. Don’t over cook immediately add tomatoes.
- Cook for 1 minute adds all ingredients & cook about 20 t0 30 minute until it comes in paste form.
When lacking a specialized food mill or immersion blender, a standard skillet can successfully reduce blended tomatoes into a thick paste through rapid surface evaporation. Achieving the correct consistency requires managing heat transfer carefully so the tomato solids thicken without scorching the natural sugars. If you need to produce enough condiment for a larger gathering or preserve portions for later use, scaling the measurements up is straightforward, though longer reduction times will be necessary to drive off excess moisture.
Thermal Control and Reduction Technique
Minimizing water content is the primary mechanical challenge when starting with fresh, blended tomatoes rather than commercial concentrated paste. Sautéing the minced garlic in olive oil over low heat gently releases fat-soluble aromatic compounds without browning the allium past its bitter threshold, which establishes a savory foundation before the high-water-content produce enters the pan. Simmering the mixture uncovered for twenty to thirty minutes allows steam to escape continuously, transforming a watery puree into a spreadable paste that will not make pizza dough soggy during baking.
Freezing and Storage Protocols
Batch cooking proves highly effective for this preparation because cooked tomato sauces freeze reliably for up to three months without significant degradation in flavor or structure. Cool the finished product completely in shallow containers before transferring it to airtight freezer-safe bags or rigid containers to prevent ice crystal formation. Thaw frozen portions slowly in the refrigerator overnight before application, or use a low-power microwave defrost setting, ensuring the temperature reaches food-safe levels before spreading it over dough.
