That looks amazing. In the last year or two I’ve found a pretty good, reliable dough recipe, but I’m never really satisfied with the tomato sauce I use. Do you have a recipe you stick to?
I haven’t done sauce a bunch of times, because it takes too much time and Trader Joe’s sauce is good enough, but in the times I have, I’ve had pretty widely varied results based on the tomatoes going into it. It’s not exactly mind blowing considering it’s basically tomatoes cooked down with some spices, but I don’t have anywhere near as much variability in most other cooking. Mushrooms are mushrooms, flour is mostly flour (except I really like how 00 pizza flour comes out). Obviously there’s always variance in the end result based on ingredients, but tomato sauce is one of the worst I’ve noticed, so finding the right source for that might be worth thinking about if nothing seems to work recipe wise.
Binging with Babish has an easy one that never fails for me, just make sure to use San Marzano canned tomatoes and add a huge amount of herbs. I’ll eat it right out of the food processor while I’m cooking it’s that good
![[Homemade] pizza with ground beef, bacon and onions .](https://lemmy.world/pictrs/image/3a23c504-af2b-4b7f-a321-524cd305ee14.jpeg){kind=link}
That looks amazing. In the last year or two I’ve found a pretty good, reliable dough recipe, but I’m never really satisfied with the tomato sauce I use. Do you have a recipe you stick to?
I don’t have an exact recipe but a rough recipe is
1 onion diced with cooked in a pot with alittle oil and salt for a few minutes until translucent. Add a couple cloves of garlic finely chopped
1 small can of tomato paste stir it around until it begins to cook alittle
Half can of diced tomatoes along with Italian seasoning, couple spoonfuls of ketchup, a little worcester sauce , alittle lemon juice .
Let it simmer with the lid off ( careful of tomato splatter ) for about 20 minutes to thicken. Salt to taste
I didn’t measure anything so that’s the best description I can give. But I like it alot it’s a bit more on the sweet side not savory.
I haven’t done sauce a bunch of times, because it takes too much time and Trader Joe’s sauce is good enough, but in the times I have, I’ve had pretty widely varied results based on the tomatoes going into it. It’s not exactly mind blowing considering it’s basically tomatoes cooked down with some spices, but I don’t have anywhere near as much variability in most other cooking. Mushrooms are mushrooms, flour is mostly flour (except I really like how 00 pizza flour comes out). Obviously there’s always variance in the end result based on ingredients, but tomato sauce is one of the worst I’ve noticed, so finding the right source for that might be worth thinking about if nothing seems to work recipe wise.
Binging with Babish has an easy one that never fails for me, just make sure to use San Marzano canned tomatoes and add a huge amount of herbs. I’ll eat it right out of the food processor while I’m cooking it’s that good