/ck/ - Food & Cooking

Peepee poopoo and farts LOL
I shidded in your tomooter sauce LMAO

>>11933371
tomato paste, parsley, oregano, and a little bit of shredded padano, let it simmer for a while and done

>>11933371
Unironically fresh tomatoes. Most sauces are only made from canned tomatoes and I can taste it every fucking time.

>>11933879
What kind?

>>11933881
Basically any that look good. I usually use multicolored cherry tomatoes, but I use local heirlooms if they're in season. Above all, if any look really great I use those.

white sauce > red sauce on pizza

>>11933896

>>11933371
pizza sauce is 10% of the fucking pizza. the dough is 80% of it
make good dough first

>>11933371
>he fell for the long cooking time = better food meme
Literally the opposite is true, especially for pizza sauce. Pizza sauce should be cooked for 30-45 minutes at most, and for some styles of pizza 5-10 minutes is ideal.

>>11933896
true
>>11933905
fuck off, you fags make your red sauce sweet. i want a god damn acidic tomato sauce not your sugar mess

>>11933890
can I make green pizza with green tomatows only?

>>11934028
My typical guideline is 1/2 fresh 1/2 canned, with the fresh cooked down first over fairly high heat prior to the addition of the canned, which are cooked already and have been sitting around.

If I had to guess how to make a green tomato sauce, I would think: probably oven roast or grill de-seeded half of the first set of green tomatoes (or 1/4 of the total), letting them really take a beating. Combine with the second half of the first set of green tomatoes (1/4 of the total), raw, and blend them into a puree. Bring to boil, reduce to simmer for an hour or so. Put into airtight container and let sit in the fridge for a few days. This would be your "canned" sauce.

To make the final green sauce, you'd take 1/2 a medium onion, super fine dice, olive oil, and get it translucent over medium high. You're looking to dissolve the onion in the fresh tomatoes. Add the fresh green tomatoes (1/2 of the total), diced to 1/2" chunks, and keep over medium-high. You want everything to tighten way up and almost start caramelizing. Then you dump in the "canned" sauce and "deglaze", bring to a raging boil, then turn it to a low simmer for an hour, stirring maybe every 10 min.

If you do make this, please document and post it. Maybe I'll make it the next time I see really nice green tomatoes. It would make a really killer pasta where you thought it's pesto-based but it's really a nice tomato sauce.

Nothing worse than getting a pizza with no sauce on it. Seems like a lot of places near me dont put nearly enough. Like you can see the red, but it's so sparse you cant taste it

>>11934020
No, u.

>>11933371
why is the queen eating pizza?

>>11934058
Come to think of it, every now and again white/pale yellow carrots show up at the farmer's market. A few of those with a super, ultra-fine dice at the same time as the onions would add a nice natural sweetness as they disintegrate and don't change the sauce color. Hmm.

>>11934090
>Hmm
this is generally how they make sauces sweeter, yes. A bad example, but Chef Boyardee puts shitload of carrots into their ""sauce"" to sweeten

>>11933371
>simmer
No.

I don't mind a splash of acv in mine if I've added a bit of heat.

>>11933371
MMMMMYEEEEEEEEAAAAAAHHH
A PIZZA-PIZZAAAAAAAA
A PIZZA PIEEEEEEEEEEE

>>11934112
Yeah, you're right. I use a lot of green tomatoes, and I was thinking for a green pizza sauce, sweetness is going to be an issue. I really try to avoid dumping sugar in my sauces, and normal orange/purple carrot don't really conflict with a red sauce when dissolving in it.

With a green sauce, though, anything that's not green or white is going to discolor your sauce. Then I thought, fuck, I'm retarded, there are such things as yellow and white carrots, and these shouldn't discolor a nice green sauce. Fuck, you know what? The first time I encounter plausible ingredients for this I'll buy them and document what happens for all of us fags that get off on this shit.

>>11934130
looking forward to it, anon. tomato season is just around the corner

>>11933371
cook the dough on a pre-heated pizza stone, ON IT'S OWN
basil & garlic pasta sauce base, NOT tomato paste, fuck that shit off it's awful.
cheese
red onion
capsicum
peperoni
more cheese
oregano on top
done.

>>11934143
OK, god damn it, I'll do it. Stay tuned.

>>11933371
>slow simmer for hours
that would destroy all the flavors.

>>11933371

Fennel seeds

>>11934165
>>11934165
this
i just put stewed tomatoes, garlic, herbs and seasoning in the food processor and it cooks on the pizza

>>11933379
based

>>11933371
Mine isn't the best in the world, but.

For a large pot of sauce (1.5L give or take), I use a fist of roasted garlic, a fist of fresh, two jugs of passata, a small tin of thick tomato paste, five unripe roma tomatoes, an onion, a carrot, five or so reasonably hot chilies (green preferably), a fistful of fresh parsley, about a quarter of that of fresh oregano (or a fistful of dried. The stuff I grow is possessed), and about half-again of that of fresh basil. A pinch of fennel seed, three sprigs of thyme, three bay leaves and what always seems like too much salt and pepper when I put it in.

I start the onions, fennel and chilies in a tiny splash of olive oil over med-low. When I can smell the fennel I add the roasted garlic, let that go for about a minute, then the tomato paste and sauce. Crank the heat a bit to bring it to a napalm-spewing low boil, reduce back down to low so it's just simmering. The romas, fresh garlic, parsley, basil, oregano, salt and pepper go in, and I let that go for about five mins. Off goes the heat, in it goes to the blender (lid held on tightly), and in 3 batches that's ready for the container. Thyme and bay go directly into the container whole, it spends about fifteen mins on the counter. I give it a stir and into the fridge for at least 8h.

I use barbecue sauce or garlic butter.
Sometimes nacho cheese.no need to make spaghetti sauce.

>>11934156
bless you, anon

>>11934239
>no meat in the sauce
>no mushrooms

still sounds pretty good though, anon. I'd hit that shit

>>11933371
EEEEEEEEEEEEYYYYYYYYYYYYYYYYYYYY MAMA MIA EY TONY LETS GO MAKA DE PIZZA https://www.youtube.com/watch?v=czTksCF6X8Y

>>11934020
>acidic tomato sauce
youre seasoning it wrong

>>11934355
I'm triggered

>>11933879
Same here. Though I will use canned San Marzano tomatoes off-season, since imported tomatoes taste like shit.