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.
oh ok! i’ve always been making small 14.5 oz can batches every time but this works! Also I just remembered that I have some fresh tomato sauce in my freezer, so why wouldn’t it make sense to freeze this one? thanks!
One more question, how should I defrost them? should I put 4 or so cubes in a bowl and microwave them then let it cool to room temp, or refrigerate them overnight? Thanks!
Update if it matters: decided to portion the cubes into sandwich bags and every time I make pizza, I just empty the bag into a bowl overnight, since normally it sits in the refrigerator so it makes sense to defrost it in there.
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.
Allen, I think it's more about matching the sauce to the style of pie. NYC, Greek, and Sicilian pies (I'm sure there are others too) tend to get a cooked one, while others usually don't.
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!
Just realized that a pizza needs 1/3 to 1/2 cups of sauce and it landed right in between. I guess I didn’t over-reduce it, but next time i’ll measure by measuring cup rather than putting the saucepan on a scale every 15 minutes.
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!
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.
Definitely! It freezes fine.
oh ok! i’ve always been making small 14.5 oz can batches every time but this works! Also I just remembered that I have some fresh tomato sauce in my freezer, so why wouldn’t it make sense to freeze this one? thanks!
One more question, how should I defrost them? should I put 4 or so cubes in a bowl and microwave them then let it cool to room temp, or refrigerate them overnight? Thanks!
Update if it matters: decided to portion the cubes into sandwich bags and every time I make pizza, I just empty the bag into a bowl overnight, since normally it sits in the refrigerator so it makes sense to defrost it in there.
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.
I agree, that's good stuff!
Are there any rules of thumb for when a raw sauce is a better match than a cooked, and vice versa?
Allen, I think it's more about matching the sauce to the style of pie. NYC, Greek, and Sicilian pies (I'm sure there are others too) tend to get a cooked one, while others usually don't.
Thanks. What's traditional for Neapolitan? I'm guessing raw.
Definitely raw.
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!
Just realized that a pizza needs 1/3 to 1/2 cups of sauce and it landed right in between. I guess I didn’t over-reduce it, but next time i’ll measure by measuring cup rather than putting the saucepan on a scale every 15 minutes.
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!
I'm sure it would be great!
Thanks Andrew!