Home made pizza - tomato sauce

[WildRosie]

I'm looking for a different style of tomato topping to put on my domestic dough discs. I usually cook a sauce made with tinned chopped tomatoes, olive oil, salt and pepper and a splash of wine. However, the sauce always turns out very rich and strongly flavoured, although perfectly good. I'd like to try a lighter tasting sauce, something a bit more fresh and fruity IYSWIM, as long as it isn't too runny as that would make the base soggy. I tried using sundried tomatoes last time but it wasn't a great success. I'd be grateful for any alternatives. Thankyou.

I did a pizza making course once and the sauce the chef showed us was...thinned down tomato puree. Ive always used it since! Sometimes we overthink things I think.
No idea if thats authentic so please dont shout at me if youre Italian

www.myfussyeater.com/hidden-veggie-tomato-sauce/

I use this one although it is mostly for the children's benefit as it has lots of veggies!

I just use passatta

I just use a basic supermarket tomato pasta sauce.

I do the same as quilted - add a little water to tomato puree to thin it down, and usually add in dried oregano.

I also just use passata with dried herbs sprinkled on top.

We use cirio passata rustica - tastes absolutely delicious.

I grow tomatoes and make my own passata, which is cook the tomatoes down from fresh, with salt and olive oil, put through a juicer and then cook off the excess liquid in a pan with just a bay leaf. I thicken it until it is jam thick, so doesn't close up when you run a spatula across the bottom.

Then cool and freeze them in ice cubes after removing the bay leaf. So when I come to make the pizza I defrost a few, 3 or 4 per pizza, and just use that. No wine. No pepper.

Another passata fan here... really easy and you can sprinkle herbs or add garlic.

I fry a crushed clove of garlic, add tomato purée, bit of water, some lemon juice and a pinch of sugar.

I'm sure I read once that a proper pizza sauce isn't cooked beforehand - it gets cooked with the pizza in the oven.

www.recipetineats.com/slow-cooker-marinara-sauce/

I use this, with the nicest tinned tomatoes I can afford.

Passata plus tomato puree and seasoning is perfect, thick enough not to go soggy

Tomato puree here, not even watered down, with a sprinkle of oregano and then some finely chopped fresh tomatoes over the top.

This?

Thankyou for your quick responses everyone. Plenty to consider.

I do half tomato puree, half tomato ketchup, Italian seasoning and some pepper.

I didn’t think of watering down tomato purée. It is quite rich and strong flavoured. Thanks the tip.

I skip the sauce altogether and just scatter thinly sliced tomatoes over the base.

To get a fresh tasting sauce you don't cook it apart from when it's on the pizza.

I do this; 1 tin of tomato, add 1 crushed clove of garlic, bit of salt and pepper, torn basil, glug of olive oil, tablespoon of fresh grated parmesan, let it sit for few hours in fridge.

1/3 tomato purée
1/3 tomato ketchup
1/3 water

Plus salt, pepper and herbs to season.

If I want it bbq then I substitute ketchup for bbq sauce

We got a pizza oven last year and this is my go to recipe it gets rave reviews and is delicious.

I blend fresh tomatoes and mix with tomato puree.

I buy tomato and basil pasta sauce from the fridge section in the supermarket (usually Tesco or sainsburys). It is perfect. Used to make our own like you op and thought it too rich and not worth the effort

Commercially- tomato purée thinned with water. Add oregano.