Pizzaiola - pizza sauce
Preparation time: 30 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 30 min.
There may already be similar Pizzaiolas. This is quite easy to prepare, can be frozen well, and also tastes great with pasta!
There are many who use fresh tomatoes, tomato paste or even ketchup for homemade pizza, but these are the worst options.
Fresh tomatoes tend to soften the pizzas due to their high water content (about 95%) and often have little taste. The often multi-concentrated tomato paste is also quite tasteless - in the truest sense of the word. And ketchup is far too sweet for pizza (about 80 pieces of sugar per liter).
Fresh sliced tomatoes are often only used as a supplement in pizzerias after they have been allowed to drain for a very long time. In addition, it bakes in professional baking ovens at least 300 ° C (normal ovens barely reach more than 250 ° C)? The water evaporates much faster and the dough does not soften, especially if baked directly on stone floor ..
Prima are passed tomatoes (for example, 500g packet), because that not only saves money, but also a lot of time. And trouble for the (mostly) splashing processing of tomatoes and the subsequent cleaning of the surrounding area. By the way, who does not know yet:
For passed tomatoes only fully ripened and tasty fruits are used. Although this also applies to peeled tomatoes from the tin, but who really likes tomato seeds, larger pieces of peel or stalk portions on his pizza? So you should edit it after draining well with a blender? which means splashing work and additional cleaning.
- about 2 L saucepan
- 2 x 500 g of passed tomatoes
- 2 small or 1 large onions
- 1 toe of garlic (if you do not like garlic, you can leave it off)
- 5 tablespoons of oil (It does not necessarily have to be olive oil.) In the finished and baked pizza you can hardly taste what oil is in the dough, only with rapeseed oil I would be careful.)
- 2 teaspoons oregano
- 2 teaspoons herbs (eg "herbs of Tuscany")
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tsp pepper
- 2 medium sized bay leaves
- 3 small doses à 70 g or 1 tube à 200 g tomato paste (no matter how often concentrated)
- Chop onions and garlic very small.
- Heat the oil in the saucepan and glaze the chopped onions in it.
- Put the tomato, tomato puree and chopped garlic in the saucepan and mix well.
- Stir in oregano, herbs, salt, sugar and pepper, depending on the taste of one or the other ingredient more or less. Who has chopped the onions only coarsely, yes with a pass rod, the sauce a little nachpürieren, if desired.
- Now put in the bay leaves and simmer the tomato sauce over low heat for about an hour. Occasionally stir with the wooden spoon.
- Remove the bay leaves and let the finished pizza topping cool down, covered. ideally over night, so that the sauce can go through long and well. Moderate room temperature is sufficient (eg in bedroom or pantry).
The sauce can be used immediately after cooling. When warm, however, it softens the ground quickly.
2 tips to freeze the sauce
- Never take plastic utensils (Tupper or similar), that will discolour permanently!
- Simply use Ice Ball Pouch to freeze. Fill this with the pizzaiola and freeze. So you can always defrost and use the amount just needed.
The homemade pizza finally tastes almost like a pizzeria. And the sauce also tastes great with pasta (I like it better than Mi ... Ii). Only remains to wish you all a good appetite!