Homemade Pizza - struggling with the tomato sauce topping!

[murphyslaw]

My dough is lovely but the tomato topping lacks something.

What do you use to top your pizzas?

A tin of chopped tomatoes.
A large clove of crushed garlic.
Salt, black pepper, dried oregano, 1/2 tsp sugar, torn fresh basil leaves (or dried if you don't have fresh).
Mix these together in a large bowl. Add two or three tablespoons of good olive oil.

Leave to stand at room temperature for several hours.

Use a slotted spoon when spreading on to the pizza so that some of the juice gets left behind - you don't want your dough to go soggy.

This makes loads and loads, but you can freeze in smaller portions for another day.

The same asBBH but I also chop an onion, add a drop of olive oil & soften it in the microwave (you could fry but this is easier & quicker) then add other ingredients.

I always add a slosh of plonk. And I cook the dough plus the tomato sauce for a bit first and then after ten mins of so add the other toppings. Seems to help on the de-sog.

When I am feeling keen I do the following:
-add basil stems when I cook it
-sieve
-reduce
-glug of balsamic vinegar to taste

I just smear on tomato puree or pesto. Particular fave is Sacla grilled Aubergine pesto.

My favourite option after a bit of trial and error is to take a packet of sunblushed tomotoes in oil and whizz them up in the food processor. You don't need all the oil in the packet, just enough to get the right consistency for a spreadable sauce.

It's a very easy method, the sauce has a lovely tomatoey flavour and there's no soggy base issue.

i buy valfrutta/cirio italian tinned tomatoes from waitrose, they don't even need to be cooked first.

passata, garlic (waitrose does v.good frozen pre chopped for constant quick supply), oregano

The easiest is a tin of tomatoe puree (the little tiny tins), watered down a bit with water/wine/baslamic vinegar and some herbs added.

red pepper pesto sauce. yum yum

or you can use a couple of spoonfuls of pasta sauce mix.

Dolmio extra onion & garlic sauce. Only need a spponful or so.

tomato puree and red or green pesto

the key is to use plum tomatoes

tbsp of nice olive oil, heat
add a couple of crushed garlic cloves
add a tsp dried oregano and a tsp dried basil
then add the plum tomatoes, crushing them as you put them in, and only put about half the juice from the tin in
2tbsp tomato puree

simmer for about 10-15 mins to let it reduce down a bit,

then either use as is, or do what I do and whizz it up to make it smooth