Tomato topping for the perfect pizza
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
Today I would like to introduce you to my tomato topping for the pizza dough that was discontinued yesterday, so part 2 on my topic "Pizza".
Ingredients:
- about 1500 g peeled tomatoes
- 1 tablespoon tomato paste
- salt
- pepper
- Chilli
- about 2 tablespoons of olive oil
- Sweet paprika powder
- Herbs: oregano, thyme, rosemary and basil
- 2-3 cloves of garlic
- 2 tbsp Parmesan / pecorino
- 1.5 tbsp sugar
preparation
- Caramelise the sugar gently in a saucepan, add the peeled tomatoes, puree with the hand blender (very fine or lumpy is a matter of taste) and add about 1 tablespoon of tomato paste. Bring everything to a boil briefly.
- Then add the herbs (just not the basil!), Spices, the olive oil (about 2 tablespoons) and the grated Parmesan / Pecorino (2 tablespoons) and the crushed garlic cloves (2-3 pieces).
- When the whole thing has cooled off add chopped basil.
The quantities are not exact, all pure matter of taste. The herbs can also be used in dried form, only the basil must be fresh, I think.
Also, one can argue about whether one takes tomatoes from the can or freshness. I prefer the canned, preferably the Italian, from the company that is called our forum,? they are the best. They are fully harvested in Italy and processed, you can taste it. But of course I also take some from the discounter.
With fresh tomatoes I did not have good experiences, the good ones from the garden (if it's a good summer) are too good for me, the cooking time to reduce is very long.
Years ago we had a nice day with a famous TV chef, he also preferred the can variant.
