How to make pizza passata from tinned tons and tomato purée!

[Miljea]

Any thoughts?

I have a can of tomatoes, tomato purée ( and garlic, herbs etc) but do you just boil and reduce a can of toms down to make passata?

Ideas, please!

I’d cook it down then passata is sieved isn’t it?

But you could blend it a little to get the big lumps out.

Yes brown onions and garlic ad tomatoes and leave to simmer down, if you want it smooth you will need to blend.

Thanks!

For pizza topping I use equal parts tomato puree and tomato ketchup with a hefty squeeze of garlic puree.

Just wack on tomo puree....it works ok.

I do this all the time. Just allow to simmer and reduce and then whizz with a blender

Not recently, but I frequently made pizzas like this. I would reduce it down ( by simmering in a saucepan) and add various other items, such as onion, basil, etc. The onion would soften in the same saucepan.
Once used tomato puree, but we were all sick, so went back to tinned tomatoes. If tinned whole tomatoes, break them up a bit, or you can sieve, if you want it smooth.

Or.... use bbq sauce instead if pizza sauce!

Totally not helpful if you dont have bbq sauce.

Sounds like a load of faff. I mix tomato puree with oil and water, add in basil and some general seasoning. Works great.