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.

Passatta or a blitzed tin of tomatoes
Dollop of red pesto
Small squirt of garlic purée
Dried oregano
Few drops balsamic vinegar

I always do watered down tomato purée. Easy, tastes good and cheap.

The tins of Pizza Express passata are great on pizza

I used to use tomato purée with herbs as others have suggested above until I discovered red pesto on pizza. It can be a bit oily so you don’t need much and make sure to really blot the mozzarella before using but I find it adds a really nice flavour.

Passata. Started using it after looking up some pizza ingredients on Pizza Express website and realised they just use passata. Mutti is a really nice one.

Tomato purée tomato ketchup and garlic powder mixed together

Fry the stalks of the basil and finely diced onions and garlic in butter till softened. Throw in chopped tomatoes salt pepper and a dash of sugar. Leave cook then throw in basil leaves and blitz. I think it's a really nice one

Tomato puree with a sprinkle of herbs de provence

www.bbcgoodfood.com/recipes/pizza-sauce/amp

I use this one, it’s delicious.

Mine is an odd one which started off being away of getting veg into the children (now in their 20s!). Onion, garlic, celery & carrot fried until onions are soft. Add a tin of tomatoes, Worcestershire sauce, salt pepper a bit of sugar etc. Cook until veg cooked. Puree & then blend until smooth, then boil down some more until.quite thick.
Delicious, and also good on pasta.

Thankyou again everyone. I'll consider your suggestions presently. In the meantime, I have a carton of passata that's been in the cupboard since the first lockdown when tinned tomatoes were scarce. I'll reduce it a little to avoid soggy base syndrome and try it tomorrow.

By the way, my latest batch of dough was made mainly with 00 pasta flour and bulked up with 0 pizza flour (found it in Booth's). It seems to work well; easier to knead and knock around and doesn't spring back annoyingly after an attack with the rolling pin. I think I'll use 00 as much as possible though. Very reasonably priced in Aldi, for now.

Just tomato purée from the tube and seasoned.

I use 5050 tomato ketchup & puree with a touch of garlic puree and salt and pepper.
Sometimes use bbq ketchup instead for a change.

Perfectly acceptable :)

I make one with added veg for kids and my secret ingredient…toasted and crushed fennel seeds! You could make it without added veg…onion, grated carrot and celery (garlic optional too!), fry down till soft, add fennel and tomato passata and a bit of sugar, blitz and use on pizza yum!

Mine is super easy - with a stick blender mix 1 can of tomatoes (decent quality) 1 clove of garlic, 2 teaspoons of dried oregano and a good pinch of chilli flakes. Spread it on, no precooking required.

No soggy bases! Just use a very small amount spread over base with a silicon spoon/thing!!

Mutti pizza sauce is brilliant

You need to add sugar to it

Just blend a tin of San Marzano tomatoes with a pinch of salt. That’s the authentic, Neapolitan way. Has to be San Marzano - grown in the area around Mt Vesuvius.

Not passata or tomato purée, far too sweet. Just sautée a whole clove of garlic in a little olive oil (extra virgin really helps the flavour) add chopped tinned tomatoes, or chop your own fresh, simmer gently for a while then add some oregano, and simmer for a little while longer until it all reduces slightly. Sometimes I sautée some shallots first too.

Do not add wine, it will add to the acidity of the tomatoes. If the sauce is still slightly acidic after cooking, add a tiny pinch of bicarbonate, not sugar. You can make a quantity and freeze in portions. The same sauce can be used for pasta too.

We just use a squirt of brown sauce (very toddler friendly dinner)

This will sound gross but is the perfect pizza sauce. Half tomato ketchup, half tomato purée then oregano and basil, a little drop of olive oil. It tastes like restaurant pizza and you can't taste the ketchup. You just mix it all up in a dish. Also super quick to make.

Mutti polpa, pizza sauce or aromatica.

Mutti tomato passata topped with dried oregano & garlic. By far the best.

I find passata too runny. I'm afraid I use the pizza toppers in a jar from Morrison's or Sainsbury's.