16 Comments

Can you make tomato sauce in bulk, and freeze it? I’ve been wondering this, because I always have excess tomato sauce in the fridge that I don’t use and I make pizza less often than every 10 days, but still pretty often/consistent.

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http://www.gourmetitalian.com/v/vspfiles/photos/6in1-3.jpg

My comfort flavor for sauce has always been 6-in-1 brand ground tomatoes. I'm not saying it's "the best." But lots of pizzerias use it, and thus it's wonderfully familiar to my taste buds.

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Are there any rules of thumb for when a raw sauce is a better match than a cooked, and vice versa?

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Nov 20, 2020Liked by Andrew Janjigian

The cooked sauce took 2 hours to reduce by half! Maybe I over reduced it because the end product was 1 2/3 cups of sauce (could also be because I took small samples throughout the simmer). The end product tastes super intense and good!

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Jul 14, 2023Liked by Andrew Janjigian

Hey Andrew! How do you think this quick "raw" tomato sauce would be for the slab pizza recipe? I was wondering if it would be more impressive (with the anchovies/more complex flavor) for the crowd at my pizza party. I just started a batch of dough as a trial run for tomorrow. I have the sunflower lecithin showing up tomorrow to make your special nonstick oil blend. So excited!

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