Pizza Sauce Recipe — Chef John’s Secret Pizza Sauce Recipe: 33 комментария

  • 12.07.2017 в 15:29
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    I like garlic but I have noticed over the past decade people use it in a lot of cooking.  Things you wouldn't expect like mashed potatoes in buffets.  This pizza sauce looks good but I like the sauce made from sun ripe garden tomatoes and garlic on other Italian food.

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  • 12.07.2017 в 20:13
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    My Grandmother put in Red wine or Sugar, to cut the Acid in the Sauce also & never cooked her sauce, She said that the sauce will cook in the oven along with the Pizza Dough, which makes sense to me also. I would just put it on the Pizza without cooking it first etc.

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  • 26.07.2017 в 00:24
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    You say Tomato, I say Tomato. I grew San Marzano tomatoes. Ive used the canned varieties as well. I was nonplussed when using for sauces and no, I guess I needed the Tuscan sun for a better fruit, but I found that an heirloom called (or renamed) Amish Paste was much better. So, although this comment is 5 years in, the San Marzano craze we've seen in the culinary world is basically now bourgeois hogwash.

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  • 27.07.2017 в 21:23
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    So I tried making pizza sauce using this recipe. I didn't add anchovies because they're not available in my city and if they are, they'd be worth half of my week's pocket money since they'd be imported.. Also I used regular Pakistani tomatoes. I was a bit disappointed in the sauce until I added the 'secret ingredient' . Please thank your grand parents for that. After adding baking soda, the sauce finally smelled like the yummy pizza sauce. <3 My eyes filled with happy tears and I wanted to hug the sauce.
    The pizza I made with that sauce also tasted awesome (except for the crest was too thin ) But anyways, stay blessed. and thank you.

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  • 01.08.2017 в 22:56
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    For all my vegetarians/vegans out there, I substituted 1 1/2 tbsp of capers for the anchovies and they worked great!

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  • 24.08.2017 в 07:02
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    Just so you know, the "Baking Soda Trick" does indeed reduce acid and helps to prevent heartburn. For folks with acid reflux issues, you can also peel and quarter a potato and simmer it in the sauce (remove after cooking sauce). The potato absorbs excess acid from the tomatoes. It works!

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  • 05.09.2017 в 16:34
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    Sure tomatoes produced in America, with Cento's label, trucker retired, hauled out of a Pa. cannery to Cento's in Nj. great people at Cento.

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  • 07.09.2017 в 03:09
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    "You are the Boss of your Pizza Sauce." You start thinking about you Grandma and you get all misty eyed and side tracked. …Me too. 🙂

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  • 26.09.2017 в 13:40
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    Use only Scalfani hand picked tomatoes with NO CITRIC ACID and u won't need to add sugar or baking soda — both of which compromise the taste of the sauce no matter what the recipe. NO CITRIC ACID

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