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originally posted by: searching411
a reply to: musicismagic
Try it. You can always add extra basil or oregano, etc, depending on your ingredients. I find it good for most toppings. Be sure not to lay it on too thick.
originally posted by: khnum
melt 1tsp butter in a pan
caramelise 1 small onion in same pan
add 2 cloves of chopped garlic
add 1/4 tsp red pepper flakes
add 2 tspn tomato paste stir it all
dump in 1 28 oz can crushed tomatos,1/2 cup vodka and 1/2 cup heavy cream
stir and simmer till slightly bubbles
sauce is ready.
originally posted by: James1982
I have no idea of the "proper" way to make a pizza sauce, but "frying" a tomato sauce at high heat will give it a super deep complex rich flavor. You'll loose the "brightness" the other poster mentioned, but it just comes down to what type of flavor you prefer.
Throw the sauce in a large frying pan at high heat, high enough that it burns within 10 seconds of not being stirred. Then just stir and scrape like a madman until the sauce is reduced down quite a bit, is darker in color, and has a deep rich mouth watering flavor. It's the same concept of caramelizing onions, except you are caramelizing the whole sauce. Add a bit of vinegar as well, it will add some punch profile to the sauce.
Again, not sure what the "proper" way is, and I'm sure some people will say you aren't supposed to do this or that with pizza sauce. Personally I cook to make delicious food, not to replicate what a certain culture of people prefer due to historical circumstances. The right way to cook is the way that tastes best to you.
If you have a good farmers market you'll likely be able to find tomatoes that taste far superior to anything you'll find in a supermarket or in a can, which carries over into a richer sauce too. As for spices, don't forget the paprika! Paprika is so ignored, that stuff tastes good with anything.
Don't be afraid to experiment and go against "traditional" practices!