Review: Basic Pizza Sauce (09/06)

[LakeMartinGal]

I made the spicy version of the pizza sauce, yesterday, and I will never buy pizza sauce again, it was that good! It was easy to make, and had just the right amount of oomph! I was contemplating using the seasoned tomatoes, but I think I will continue to make this just the way the recipe states.

I wanted to start out with that, before I said that I had tasted it as it simmered, and was disappointed in how raw it tasted. I can't believe that such a little bit of balsalmic vinegar made such a big difference, but it did! We used a Pillsbury refrigerated dough, because it was on hand, but I will do the Basic Pizza Dough when we've used the other dough up.

Here's the recipe:
Basic Pizza Sauce

This makes a chunky sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water. Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.
This recipe goes with Pepperoni Pizza


Cooking spray
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can crushed tomatoes, undrained
1 tablespoon chopped fresh basil
1/2 teaspoon balsamic vinegar

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.

Note: Nutritional analysis is for 1 1/3 cups Basic Pizza Sauce.

Spicy Pizza Sauce Variation: Add 1/2 teaspoon crushed red pepper with the oregano and black pepper; omit basil. Yield: 1 1/3 cups.

(Totals are for 1 1/3 cups Spicy Pizza Sauce.) CALORIES 206 (2% from fat); FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 9.6g; CARB 42.6g; FIBER 10.3g; CHOL 0mg; IRON 7.3mg; SODIUM 953mg; CALC 199mg

Yield: 1 1/3 cups

CALORIES 203(1% from fat); FAT 0.3g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 9.6g; CHOLESTEROL 0.0mg; CALCIUM 201mg; SODIUM 953mg; FIBER 10.1g; IRON 7.3mg; CARBOHYDRATE 42.2g
Cooking Light, SEPTEMBER 2006

[Ann Sanders]

Hey, thanks for the review. I just got my CL. Was glad to see pizza's in it. Hurray!

[Husker]

I made this sauce last night and really enjoyed it. I only had a can of mexican style tomatoes so I used it and added cilantro instead of basil. I used some left over cilantro citrus chicken and topped with shreeded moz, provolone and a little feta.
I tried the pizza dough that was in this issue but did not like it as well as other ones I have made. I think I will stick with the one that uses bread flour instead of AP. The dough was crunchier and chewier then I like (if that makes any sense, may "tough" is what I am looking for). I do like the idea of pre-baking the crust but when I put my well used pizza stone in the 500 dgr oven to preheat all the "seasonings" in my stone started smoking :eek: I use this method when I grill pizza.
Thumbs up for the sauce and it's many possiblities but thumbs down for the crust.

[Beth H]

The dough was crunchier and chewier then I like (if that makes any sense, may "tough" is what I am looking for). I do like the idea of pre-baking the crust but when I put my well used pizza stone in the 500 dgr oven to preheat all the "seasonings" in my stone started smoking I use this method when I grill pizza.

I had the same experience with my crust - I'm glad I wasn't alone. I also had a terrible time working with the dough - it was so, so sticky.

But, I love this sauce! I also will not use Pizza Quick again - just a great flavor and very easy.