/ck/ - Food & Cooking

yeah ketchup will work just fine, add some mustard too if you want

in it's most basic sense, as a very floor level recipe:
>Tomato paste and sauce
>Or replace the sauce for olive oil
>combine well whatever you choose
>add in spices
>Most common are:
>Italian seasoning (Oregano, basil, rosemary, thyme, cilantro)
>garlic&onion powder
>Salt&sugar if desired
>black pepper
>red pepper flakes
You can add, remove, adjust, change, whatever, at your leisure. But that's my recipe. I use tomato paste and sauce as opposed to oil as it makes the sauce too soupy. Mash the paste into the sauce to thicken. You can use pre-prepared "italian seasoning" which is most of the spices/herbs I listed in a jar, plus some more, but I stick largely to oregano, basil, rosemary, onion/garlic powder (occasionally garlic salt if i'm in the mood), and red pepper flake. Nice and warm sauce.

If you really want you can use spaghetti sauce, but canned/prepared stuff is usually loaded with sugar.

>>11824343
>putting cilantro in pizza sauce

>>11824343
>cilantro
You dun goofed

>>11824218
I just slice some ripe plum tomatoes length-wise and thin and lay them along the crust. A bit of salt and oregano sprinkled around and it's good to go.

>>11824218
Chef John helps ya
http://www.youtube.com/watch?v=9IcEyz5kAww

>>11825149
>>11824218
I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.

This pizza sauce recipe represents a new and improved version of the one we posted way back in 2007. We snuck in some of the aforementioned fish, and we’re also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it.

Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer?

>>11825151
>>11825149
>>11824218
Texture aside, no mater how they're combined, flour, water, and yeast can only taste so bad. But, a terrible sauce can actually make a slice of pizza inedible. I can’t remember ever not eating a piece of pizza because the crust was so awful, but I've given up after biting into an inferior sauce before.

Of course, around these parts the argument is completely academic since we’ve not only provided you with a plan for perfect sauce, but given you several great pizza dough recipes, like our famous no-knead pizza dough, as well as the venerable Wolfgang Puck California-style dough recipe. I hope you make pizza soon. Enjoy!

>>11825156
>>11825151
>>11825149
>>11824218
Ingredients (makes about 3 cups):
3 tbsp olive oil
2 anchovy filets
4 cloves garlic, minced
2 tbsp chopped fresh oregano
1/4 tsp red pepper flakes, or to taste
1/4 tsp dried oregano
1 can (28 oz) whole peeled “San Marzano” tomatoes
salt and pepper to taste
1/2 tsp sugar
very small pinch baking soda

>>11825159
>>11825156
>>11825151
>>11825149
Based Chef John poster

>Blend can of San Marzano tomato with fesh basil
>Salt to tast
Wa la