Author Topic: My No Cook Pizza Sauce  (Read 3523 times)

gregbooras

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My No Cook Pizza Sauce
« on: March 17, 2015, 04:36:00 PM »
Pizza Sauce Not Cooked

Ingredients (Makes enough for 3 pizzas) Revised 1/17/2015

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

1 28oz can Nina San Marzano (Costco)
1/8 t granulated garlic powder or small clove grated
t sea salt
t Black Pepper   
t Oregano
1/8 t Crushed Red Pepper   

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce. 
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce. 
   Note I like to make a large batch at one time and freeze, normally quadruple the recipe.

SuperDave

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Re: My No Cook Pizza Sauce
« Reply #1 on: April 08, 2015, 06:50:57 PM »
Greg,
28 oz. by weight but 14 oz. by volume?  Which recipe do you use more often, this one or the cooked one?

Model 4, Harrisville, Utah

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #2 on: April 08, 2015, 09:21:35 PM »
Greg,
28 oz. by weight but 14 oz. by volume?  Which recipe do you use more often, this one or the cooked one?

Dave,

For years I used the cooked method, but have gone to the no cook. It produces a redder sauce that have more natural flavor. You will notice the lack of seasonings in the no cook, this way you really taste the tomatoes.

Also the Nina San Marzano are from Italy, their tomatoes are more sweet and you don't need to add sugar like you would with the ones we produce in the US.

Greg

elkins20

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Re: My No Cook Pizza Sauce
« Reply #3 on: July 20, 2015, 11:57:58 PM »
Hey Greg why would you remove the basil? We always put it in along with the oregano and the rest of your spices.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #4 on: July 21, 2015, 01:44:01 PM »
Hey Greg why would you remove the basil? We always put it in along with the oregano and the rest of your spices.

Hey Bill,

I remove the basil because it is a full leaf, I think it still has some of the flavor since it was canned with it.

Greg

elkins20

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Re: My No Cook Pizza Sauce
« Reply #5 on: July 21, 2015, 03:03:32 PM »
Hey Greg,
       That makes a little more sense. When I was growing it we would pick it in the summer and then cut it up. After it dried for winter use would just crumble it. So this is in a canned sauce? Sorry my mistake.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #6 on: July 21, 2015, 03:05:02 PM »
Hey Greg,
       That makes a little more sense. When I was growing it we would pick it in the summer and then cut it up. After it dried for winter use would just crumble it. So this is in a canned sauce? Sorry my mistake.

Hey Bill,

No worries, some folks would leave it in the sauce!

Greg

elkins20

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Re: My No Cook Pizza Sauce
« Reply #7 on: July 21, 2015, 03:07:18 PM »
Yes, as is a mild flavor unless you get the Italian basil. Then the leaves are larger and have a more pungent flavor. Hard to explain without tasting it. I lost my seeds for the Italian version with the divorce.  :-\
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

icebob

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Re: My No Cook Pizza Sauce
« Reply #8 on: March 18, 2016, 08:59:19 AM »
This is an old topic but tried this sauce yesterday on a New York style and it is awesome, this will become my go to sauce from now on...
Bob from Cahokia, IL

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #9 on: March 18, 2016, 09:08:52 AM »
This is an old topic but tried this sauce yesterday on a New York style and it is awesome, this will become my go to sauce from now on...

Hey Bob,

I am glad you liked it!

Greg

icebob

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Re: My No Cook Pizza Sauce
« Reply #10 on: March 18, 2016, 08:07:52 PM »
Here's the pie... getting used to my Blackstone oven...
Bob from Cahokia, IL

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #11 on: March 18, 2016, 08:17:22 PM »
Here's the pie... getting used to my Blackstone oven...

Bob,

That is a pie you can really be proud of and it looks super tasty!

The charring looks great, excellent job.

Greg

icebob

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Re: My No Cook Pizza Sauce
« Reply #12 on: March 18, 2016, 09:39:30 PM »
launched it at 780f and cooked for about 2 minutes..... this was with an emergency dough room temp fermented for 2 hrs, but the real game changer was your sauce.... tasty and simple... was trying too hard with the sauce before I guess...
« Last Edit: March 18, 2016, 09:55:09 PM by icebob »
Bob from Cahokia, IL

RG

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Re: My No Cook Pizza Sauce
« Reply #13 on: May 07, 2016, 11:49:26 AM »
I am in the process of making the no cook sauce now! I am sure it's going to be great, Greg KNOWS pizza ;)
Jason from Conyers GA

gregbooras

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Re: My No Cook Pizza Sauce
« Reply #14 on: May 08, 2016, 07:03:49 PM »
Hey Jason,

Thanks for the kind words, like most recipes, everyone has their own take on what they are looking for in taste and texture.

I hope you like it!

Greg