27 July 2010

Food Favor

Tricolore Pizza

In case you were wondering, pizza night is still very much a staple in this home's weekly routine. I haven't bothered to assign a specific day as "pizza night" so that I can use it as my go-to meal when I want dinner to be easy. We've started using fresh mozzarella on occasion and can't wait to top it with fresh tomatoes from my grandpa's garden. Now that I think about it, I'm completely amazed that we don't eat pizza every single night.

But we have a problem.

Up until now we've used pesto as our base layer for all of our pizza. It is delicious. I love it so much. But N8tr0n is ready for red sauce, and I'm at a loss. Any red sauce I've made for a pizza in the past has been sub-par and I'm not willing to sully our current run of delicious pizza with lack luster red sauce.

So I need your help. Do you have a fan-freakin'-tastic pizza sauce recipe you can share with me? Something that you swear by every time you make pizza? The kind of sauce that highlights the other ingredients rather than drawing attention to itself because of it's mediocrity. Not watery, not bland, just like your favorite pizza place only better.

I'm turning to the experts. Can you help me? Pretty please? I'll share the perfect recipe with everyone once I find it and, AND, I'll share my recipe for homemade pesto. It's a recipe from an actual Italian chef who owned his own restaurant and graciously shared some of his recipes with me. Sound tempting?

Thank you, thank you. I can't wait to try your recipes.



Anonymous said...

tomato paste and oregano


paws said...

We always use the Walmart brand pizza sauce. I know that's not what you're looking for, but we really like it. You can't beat it for a go-to sauce. And it's only like a dollar a bottle.

Hannah said...

Spicy Tomato Sauce
(this has a little kick. It is YUM.)

1 tsp pepper
1/2 tsp grated nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tbsp olive oil
1 1/2 c finely chopped yellow onion (if you don't like little chunks in your pizza sauce, you can put this through a food processor, but the flavor makes this sauce so don't omit it.)
1 clove garlic, minced
2 28-oz cans chopped tomatoes, drained and blended
2 small cans tomato paste

In a small bowl, stir together spices and set aside.
In a large dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the blended tomatoes and the paste. Stir in spice mixture. Raise to medium high and bring to boil. Reduce the heat to medium low and simmer, uncovered, until the sauce has the thickness of pizza sauce. (10-15 minutes.)
This makes a lot, but you can refrigerate up to a week and freeze if for 2 months.

This is also a YUMMY spaghetti sauce. Same recipe, but don't blend the tomatoes and replace the paste with 2 cups tomato sauce.

Jocelyn said...

yum your pizza shot is amazing. we eat homemade pizza on a reg basis here too. my hubby makes the sauce and i am not sure what all he puts in it.

Cassie said...

Here in England I swear by about two tables spoons of Heinz Tomato Ketchup mixed in with a little oregano and either (depending on topping) a little chilli powder or crushed garlic. I stopped buying topping when I realised this is so much better.

Love to hear which you favour in the end.

Wiggs (The Beholder) said...

I don't like pizza sauce (no idea why), but you could try the butter/onion/San Marzano tomato recipe that was all the rage about 6 months ago. OR you could do this one from Chef Academy. My mom made it and said she almost died with the goodness. http://www.bravotv.com/foodies/recipes/grandma-louisersquos-tomato-sauce

Emmylou said...

i'm ready for the pesto recipe anytime, my basil is ready and screaming at me do something delicious with it.

Brock and Kristina said...

So basically I have nothing to contribute. No recipe. Nada. But you better share your pesto recipe. My mouth is watering.

Cindy said...

I use a can of diced tomatoes with basil, oregano and garlic. I then chop it in the food processor so it's not so chunky. Easy and tastes great!

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