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American Pie: My Search for the Perfect Pizza

Crushed Tomato Sauce

Page 142

Cuisine: Italian | Course Type: Sauces/Gravies

(1 review)


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7th February 2009

andrew from Vancouver Island, BC

In the past, I've used pizza sauce from jars, pasta sauce, whatever was tomato-based and lying around, sometimes a bit of BBQ sauce. I repent now - please forgive me, everyone to whom I fed pizza in the past.

This sauce is perfect - it's not cooked (any more than the canned tomatoes are already cooked, unlike a pasta sauce), which is a very important thing (it cooks a little more in the oven), it has tasty chunks of tomato pulp in it, and it is 'bright' with the addition of red wine vinegar or lemon juice (I use good red wine vinegar) to give it some acidity. When I can get them, I use canned San Marzano tomatoes, as they are just so much richer and more flavourful than regular canned tomatoes.

A full recipe is enough for four or five thin crust pizzas, so I freeze the extra sauce in a ziploc bag.

(edited 12th October 2009) (0) comment (4) useful  

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