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