Can I use tomato purée as a pizza base

[pinkyponkyplink]

I have been using tomato purée straight out of the tube as a pizza base for my children. Someone said it needs to be diluted with something. Is this correct? I'm now feeling guilty as have been doing this for months

Italians would cringe at this! Tomato purée tastes terrible straight out of the tube.

Think about when you see a cooks spreading sauce on a pizza on TV. It's definitely not a think paste.

A few spoonfuls of pasatta along with a good sprinkle of sea salt, some garlic granules, white pepper, onion granules, a sprinkle of paprika and some dried basil and you've got yourself a delicious and super easy pizza sauce in seconds.

Ooo I can't imagine eating tomato puree 'neat' on a pizza, it's too acidic and intense. Make up a big batch of tomato sauce and freeze it in the amounts you need.

I dilute it with a bit of olive oil, add some dried herbs and garlic - much prefer it to the pizza sauce supermarkets sell.

I wouldn't just because it wouldn't spread nicely and there would be gaps. But I do it with a jar of bolognaise sauce so I am in no position to tell someone else that they're wrong

Yuck, no. Why not just use pizza sauce?

That's what I've always done. My DS loves tomato puree straight from the tube. Perhaps I've scarred him for life, who knows? 🤷‍♀️😁

Naan bread, tomato purée and grated mature cheddar cheese. Takes about 8 minutes. Absolutely delicious with a cold glass of Sauvignon blanc!

It’s what I do. On a wrap. But then my dd sucks neat tomato purée out the tube if I’m not watching. 🤷🏻‍♀️

Nope I always dilute tomato puree with water and add herbs for a pizza base. Its inedible otherwise.

I remember being told not to use it straight as it can burn easier. I use either passata or a cheap tomato pasta sauce. The kids actually prefer the cheap pasta sauce though I try to find one with hidden veg if I can.

I've worked in pizza places for years and they all use the same crap tinned Dolmio type stuff, like a chunky passata. Basil makes a huge difference. The only issue I can see with tomato puree is the consistency for spreading?

An Italian lady I knew taught me to dilute it with olive oil then spread on if that helps.

That way it spreads easily.