Make the pizza sauce at home
Who does not like pizza? A universal favorite, it is corny, fat and glorious. It goes well with beer and hangovers, parties and sports evenings. And most importantly, it makes you feel really loved. The perfect pizza has ultra-sharp sides so holding straight, but a mush center lean their way in your mouth. I swear to you, every time he comes to the table, makes my heart skip a beat: golden edges, the cheese is melted through the interstices between the slices at the bottom of the pan, the smell of oregano and Fresh thyme and oh-my-God rivers of salsa. If there is the sky, it is definitely a non stop party with pizza.
Over the years, different varieties of pizzas have continued to multiply: there is the crunchy Roman variety, sweet Italian, the Chicago type of deep dish, stuffed pizzas, Neapolitan, Sicilian and not.
What all these have in common, besides their soft base and chew, it is thick and tangy ketchup that sauce that slips on the sides of the right pizza and falls directly on the fingers. As Jamie Oliver puts it, “In the world of pizzas there are two equally important things: pizza sauce and pizza.” A good pizza sauce with a sweet and sour atmosphere can make your delicious pizza extra. We will give you an intensive course on – how to make a crush, well seasoned and freshly prepared pizza sauce.
A good pasta sauce needs fresh tomatoes, fully mature and tasty. The smoked cook Shamshul Wahid House Deli says, “The variety of San Marzano tomatoes found in Italy is the best type of tomato sauce, but as they are very difficult to get in India we use a mixture of cherry tomatoes which they are a bit Of ripe tomatoes more acidic and medium, the medium tomatoes lend sweetness to the sauce and the flavor of the cherry tomatoes cut through, making it more tasty.
Most recipes you find canned tomatoes canned tomatoes, but a regular work just as well. However, if you are looking to standardize a recipe and make it bulk, then for the sake of consistency, it makes sense to use canned tomatoes. Marcella Hazan, share a fantastic recipe for tomato sauce in her book “Essential of Italian Cuisine” where you use canned tomatoes, butter and onion. If you are using canned tomatoes that are too mild to taste, you can add some vinegar to cut through the taste. Or you can also use fresh cherry tomatoes as they are naturally acidic. Before cooking the sauce, it is the peeled skin of tomatoes. Can be immersed for one minute in hot water, it helps to soften the skin. Another way is to fill gently crush.
Garlic, herbs and other things
Garlic is always a good match for a thick tomato sauce, but for most herbs decide to use it is important to trust your taste buds. Jamie Oliver uses the basil stem while simmering the sauce and drops leaves at the end. If you are a fan of spicy food, you can add some chilies to the mix. Rosemary and thyme are also commonly used in pizza sauce, although the cool guy come more recommended as they have more flavor. Chef Shamshul Wahid has a slightly different on the herbs and says. “The herbs should be used to dress up the pizza and not in the pizza sauce pizza sauce is all about the sweet and sour tomatoes game creates all the romance.”
Cook the sauce
You should let the tomatoes cook to a point where the natural water content is zero tomatoes and the natural fruit sugars are caramelized. You do not want something too fluid not to adhere to its mass, but also do not want something too luscious. If you are cooking a sauce with fresh tomatoes, then you will need a cooking time of about 45 to 50 minutes, allowing the sauce simmer in an open pan. Marcella Hazan writes in her book The Basics of Classical Italian Cuisine: “Never cook a sauce in a covered saucepan: emerge with a mild, steamed, low-formulated flavor.” If the tomatoes seem to boil dry, then you can add a little vegetable broth or hot water.
The recipe of Marcella Hazan for the pizza sauce
2 cups canned tomatoes
5 tablespoons butter
1 peeled onion
How to do it:
1. Combine tomatoes, juice, butter and onions in a saucepan. Add a pinch of salt.
2. Cook over medium heat for about 45 minutes. Mash overwhelm all the tomato pieces.
3. Pass the sauce, toss the onions and use.
You can start with a thick sauce of ketchup, and for this, Blumenthal recipe is pure genius.
1. Remove the skin from the stem throwing tomatoes. To make this easier, soak them in hot water for one minute. This will allow you to easily remove the skin.
2. Cut the tomatoes and remove the pulp with seeds and simmer for 20-30 minutes. Then filter the seeds, take a spoon if necessary. You need something like ketchup with a thick consistency.
Jamie Oliver’s recipe for pizza sauce
4 garlic cloves, peeled
How to do it:
1. Heat the olive oil and put the garlic in slices and the basil on it.
2. 3 cans of tomato. Cut the tomatoes into the pan
3. Season with salt and pepper. Boil a few minutes.
4. Pass the mixture and push with a spoon if necessary.
5. Put in the heat for 5 minutes.
Felicity Cloake recipe for pizza sauce
800 grams of fresh or mature ripe tomatoes
2 tablespoons olive oil
1 small onion
2 cloves garlic
Sugar 1 teaspoon
Dash of red wine vinegar
3 fresh basil stems
How to do it:
1. If you are using fresh tomatoes, whiten in warm water for one minute and remove the skin. Cut about.
2. Heat the oil in a saucepan over low heat and soften the onions for five to seven minutes. Add the garlic and cook for 2-3 minutes.
3. Add tomatoes and break them with a wooden spoon. Add sugar, vinegar and basil stems. Season well.
4. Simmer for 45 minutes until thickened.
5. Add chopped basil leaves if desired