how to improve the consistency of my pizza sauce
I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using:
1 can crushed roma tomatoes
3/4 cup garlic
3/4 cup basil
1/4 cup salt
1/4 cup black pepper
Heat until thick
However when I smear the sauce onto the dough and bake it, it never turns out right. Any thoughts? Any suggestions on my recipe would also be great.
Best Answer
The key to good tomato sauce is the rate at which you heat it. The instinct is to just get it boiling and thicken it up in twenty minutes but this results in horrible tomato paste.
Instead, simmer the sauce very slowly for say four hours and you will get a much better result. You can do a big batch and it will keep very well in the freezer.
The long slow heating will make the tomatoes fall apart, but if it's still too chunky then you can always blend the sauce.
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Quick Answer about "how to improve the consistency of my pizza sauce"
The key to good tomato sauce is the rate at which you heat it. The instinct is to just get it boiling and thicken it up in twenty minutes but this results in horrible tomato paste. Instead, simmer the sauce very slowly for say four hours and you will get a much better result.How do you make pizza sauce thicker?
To thicken your sauce, you only need a small quantity of cornstarch. It is easy to use, and a teaspoon of cornstarch is sufficient for a cup of tomato sauce. Make the cornstarch into a slurry before adding it to the sauce. Make a smooth paste of cornstarch by mixing equal portions of water and cornstarch.What consistency should pizza sauce be?
What consistency should pizza sauce be? Totally down to preference, but I recommend something that is thicker than regular tomato sauce, but not quite as thick as tomato puree (paste). The further you reduce down the sauce, the more intense the flavour.How can I make my pizza sauce better?
Saut\xe9ed onions and garlic are almost always a great idea. Mushrooms are another common veggie to include since their flavor and texture mesh so well with many tomato sauces. If you really want to have a truly hearty pizza sauce, you can even whip up some beef or bacon in the pan before you add your sauce.Why is my pizza sauce so watery?
The trouble with fresh tomatoes is that they contain an enzyme that breaks down pectin. So as you're preparing your sauce, those little enzymes are eating up all that magical pectin\u2026 ultimately leading to a watery sauce.How to improve my pizza? 3 IMPORTANT TIPS
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Answer 2
I think ElendilTheTall has the right answer if you want a really great sauce; low and slow is (nearly) always the way to go.
If you don't have the time or patience for that, you can still get a pretty damn good pizza sauce in under 20 minutes. I begin by heating some minced garlic in about 3 tbsp oil, heating the pan, the oil and the garlic at the same time. As soon as the garlic starts to sizzle add the tomatoes and the basil and simmer for 10-20 minutes. Then, and this is the key point, blitz it in the blender. This gives you a homogeneous sauce that you can spread thickly and evenly.
Answer 3
I would use tomato puree instead of crushed tomatoes. It has a thicker, more sauce-like consistency.
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