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Author Topic: Sauce  (Read 9067 times)

Jason

  • WKC Ranger
  • Posts: 912
Re: Sauce
« Reply #15 on: March 13, 2016, 03:33:20 PM »
@Swamp Yankee That's a nice tutorial you have for the sauce. I'm glad you saved it for so long and posted it here, thanks!

Swamp Yankee

  • Smokey Joe
  • Posts: 41
Re: Sauce
« Reply #16 on: March 14, 2016, 07:01:59 AM »
Thanks guys. I was looking for a way to avoid cooking the tomatoes any more than was necessary to can them. The sieve works like a charm!

Frostbrewed

  • Happy Cooker
  • Posts: 6
Re: Sauce
« Reply #17 on: March 18, 2016, 07:50:00 AM »
I like to make my own sauce, but to be honest if I am using a jarred sauce it is Delgrosso New York Style Pizza Sauce. I think that it has a great spice balance and the best flavor that I have found out of a pre made sauce.


Nate

  • WKC Ranger
  • Posts: 963
Re: Sauce
« Reply #18 on: March 18, 2016, 08:27:32 AM »
We make our own pizza sauce, but the sauce I've made for the past few pies is: a can of whole san marzano's strained and crushed, mixed with a half a can of tomato paste, a little garlic powder, red pepper flakes, kosher salt, black pepper, oregano. Mix it up and put it on the pie.

Grizz

  • WKC Brave
  • Posts: 239
Re: Sauce
« Reply #19 on: March 20, 2016, 10:56:19 AM »
Plus 10 on the Cento San Marzanos!!  The wife makes a chicken scallopine with fontina using those and it is AMAAAAZING!!!!  however, I still use the traditional Ragu pizza sauce when I make a pie.  I've just always like the taste.

Thomas Andrews

  • WKC Brave
  • Posts: 111
Re: Sauce
« Reply #20 on: March 20, 2016, 01:08:18 PM »
Pizza sauce

Cans of plum tomatoes
Salt
Pepper
Oregano
Garlic
Sugar
Tomato puree or paste
Squirt of lemon juice

Blend

Cook till bubbling for a few minutes.

Let cool.

Use as you wish.

Travis

  • WKC Ambassador
  • Posts: 6299
Re: Sauce
« Reply #21 on: March 20, 2016, 05:23:12 PM »
@Swamp Yankee I like your style....a lot.
I agree...skills

GeraldKNeetaita

  • Happy Cooker
  • Posts: 2
Re: Sauce
« Reply #22 on: July 26, 2018, 10:58:28 AM »
Hello. And Bye.

Davescprktl

  • WKC Ranger
  • Posts: 1826
Re: Sauce
« Reply #23 on: July 26, 2018, 06:46:02 PM »
OKP Copper, OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

theduke

  • Smokey Joe
  • Posts: 43
Re: Sauce
« Reply #24 on: July 28, 2018, 12:08:23 PM »
This for the most part:


2kewlgypsy

  • Happy Cooker
  • Posts: 4
Re: Sauce
« Reply #25 on: August 04, 2018, 05:27:21 AM »
I do about the same as above, in Thomas’ post, but I don’t cook it, blend in blender for a couple of minutes and its ready. 


Sent from my iPad using Weber Kettle Club

Nate

  • WKC Ranger
  • Posts: 963
Re: Sauce
« Reply #26 on: August 20, 2018, 06:35:13 PM »
Crushed or puréed San Marzano’s or plum tomato’s with a little sea salt is all I use.

TXFlyGuy

  • Smokey Joe
  • Posts: 71
Re: Sauce
« Reply #27 on: August 24, 2018, 11:20:03 AM »
Good to see you got away from Ragu!
If anyone wants the best jarred sauce on the planet, use Rao’s. Next best is the house brand from Aldi, and it is inexpensive, Specially Selected Premium Marinara.
Next best is White Linen from Costco.
Any of the above will satisfy the most discriminating pizza lover!

GeraldKNeetaita

  • Happy Cooker
  • Posts: 2
Re: Sauce
« Reply #28 on: September 20, 2018, 01:46:00 AM »
Hello. And Bye.