How To Make Pizza Sauce With San Marzano Tomatoes Recipes

Steps:

• Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
• Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
• Stir baking soda into pizza sauce, mixing until thoroughly combined.

Steps:

• Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

Steps:

• Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.
• Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally.
• Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.

Steps:

• This videos uses actual San Marzano tomatoes and shows you from beginning to end how to turn them into Pizza Sauce. Their method for removing seeds is great, fast, but doesn't get all of them and they use waaay too much basil for my tastes, and I am not sure I would prefer this "chunky" style. If it were me, I would run it through the blender after cooking to get it down smoother. I wrote down their ingredients in case you are not fast enough to write them down when they appear on the video. This next video involves strained tomatoes which produces a pizza sauce more peope are familiar with (as opposed to the above chunky/heavy version). No seeds, smooth, no chunkiness. Word of caution: From what I observed, and other viewers commented on in youtube, this cook went overboard on the spices and used too many. But this recipe does have it's good points and you should be able to use his basics to combine your own flavors to suit your tastes. Olive oil 2 cloves garlic, Strained Tomatoes Crushed red pepper Thyme Blended italian seasonings Salt Brown sugar ----- Maybe I am just being biased but I think the sauce/video we produced for our sister website Roma-Tomato.com works great on pizza because we've done it that way and we enjoyed it. The slow cook aspect of it simmers the sauce down for a long time until it gets thicker and thicker while a lot of the tomato flavor is cooked in. Unlike many others, we remove the seeds and leftover through a strainer or food mill. Follow the last variation on the video which calls for: 1 small onion, fine chopped 1-2 gloves of garlic, minced salt, pepper to taste, Oregano to preference. After that, add your other favorite ingredients which are not listed on the video: Oregano, Italian seasoning, basil, chopped red pepper or paprika, brown sugar A litle olive oil in the beginning might also work for some people. American marinara sauce is not the same as Italian marinara sauce. Marinara means "Marine" - as in the sea, and the following recipes are what makes up the base of an Italian Marinara sauce that is a seafood based sauce for mussells, or red clam sauce. Americans use this base quite differently. ----- The following recipe is from an Italian chef and looks really good and is so incredibly simple. I've writen down the ingredients and major points for your convenience. Ingredients: Extra Virgin Olive OIl, 1/4 cup Chopped garlic cloves, 4-6 32 ounce can of partly crushed San Marzano or plum tomatoes. Chopped parsley and basil 3 "pinches" of black pepper 4 pinces of Kosher salt. Major Points: Cook for 25 minutes if using can tomatoes. Garden fresh tomatoes might require longer cooking/simmering. Pay attention to what he says about it toward the end of the video. However, he doesn't say how long to cook if you use fresh tomatoes. This recipe also produces a "chunky" marinara sauce, like the one below and as the cook below states, if you want it "smoother" you can run it through the blender after cooking. As she says in the video below, this is more of a chunky marinara sauce. According to her, if you want it smoother, you can "blend it" (through a blender). She uses a lot of basil and if you are cooking with canned San Marzano tomatoes, remember that most of them come packed with basil - so you dont want to ADD too much more. Ingredients Olive oil 1 large yellow onion, finely chopped 4 garlic cloves minced, 2 tbsp chopped basil 30 oz chopped/diced tomatoes (San Marzano of course) 1 tbsp tomato paste 1 tbsp oregano salt & pepper Major Points: Let the olive oil and onion cook together for 8-10 minutes so that it is a "little bit brown." Then add garlic, basil, stir together, then add tomatoes, followed by water in the amount of 1/4 of the tomato can. She then adds the tomato pastes and mixes it in well. Then add your oregano, salt and pepper to taste. Let simmer for 20 minutes (fresh tomatoes might take longer). ----- This is another video/recipe from "Giuliana" with DeLallo brand for their DOP San Marzano tomatoes. She starts out describing it as a tomato sauce but later says it's also a simple marinara sauce. A longer video but very informative. Although she mixes in the pasta when she's done, it's not necessary if using as a marinara sauce for other purposes. Ingredients: Coat bottom of pan with oil Garlic (crushed, but not minced as she will remove it and the onion when she is done) 1 Med. Yellow onion 1 28 ounce can of DeLallo San Marzano tomatoes, Salt Basil