Quote:
Originally Posted by aerovette
I'd like to know how to make pizza sauce. What is the fundamental difference between spaghetti sauce and pizza sauce? It would seem that it has to have more of every spice to break through the other flavors of the pizza whereas spaghetti sauce only has to compete with noodles.
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Thicker I guess. I wing it with pizza sauce. Lots of ingredients herb/spice/seasoning wise. herbs de provence is good because it’s a good blend, maybe better than “Italian seasoning”. Add basil, oregano, red pepp, whatever else to taste. Always use EVOO, minced caramelized garlic and onion, tomato sauce and paste. Rough chop romas. No need to peel. It all cooks down and melds. Sometimes I get it too thick and have to add water and reduce again (repeat). Cook minimum one hour. More is better. I make a big batch and freeze some in ziplocks.
Wing it.
Note: everything needs s and p. These do not count as “ingredients” as much as they are must haves for everything. Pink Himalayan and fresh ground pepper medley always on hand. None of that McCormick can shit.