The Glade 4.0

I'm looking for a few suggestions for a home made pizza sauce that I can make and freeze. I've tried in the past with not much luck. I like it a little bit spicy (as in some heat, but not too much) and a good flavor that will hold up to freezing. Thanks in advance!

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

1 #10 Can of Redpack Tomato Sauce (114 oz.)
1/2 lb. chopped garlic (run it through a buffalo chopper)
1/8 cup sugar
1/8 cup olive oil
1/2 cup dry red wine
3 tbsp sea salt
1 tbsp white pepper
1 tbsp black pepper
1 tbsp crushed red pepper
4 tbsp oregano
15 bay leaves
1 powdered anchovy
1/2 gallon crushed ice

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That is actually a fairly strong basic recipie. It has my endorsement.

I know, I know... you don't have a buffalo chopper. It's a huge industrial appliance that many restaurants don't have. Feel free to use your food processor or spice dedicated coffee grinder.

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Ezekiel 23:19-20 

Who would ever need to chop a buffalo?

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Holy shitsnacks!

This guy.

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Ezekiel 23:19-20 

Yeah, that guy looks like he could chop the ****** out of a buffalo.

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Holy shitsnacks!

Why the crushed ice and not just cold water?

I would guess that its because if she is freezing it already, easier to have the water already frozen and help preserve the flavor of the other ingredients.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

So the recipe is to just mix the ingredients and freeze? There is no simmering or cooking to bring the flavors out of the spices and mix together?

Again, just guessing here, but I'm assuming that once the sauce has thawed out fully and you put it on a good homemade dough, the time in the oven should be enough to bring out the flavors.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

Which brings me to another question... why add the ice before freezing? Just add the water after you thaw.

I'm willing to bet its a lot easier to add the ice beforehand then calculate how much water to add when you unfreeze some...remember, its a recipe for making it in bulk and you may want only want to take out one cup from the freezer for one recipe and several cups for another.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

Ok, understandable, but if you are using ice, which can't flow or be well mixed, the distribution throughout the mixture is uneven, so that your smaller, more convenient containers may not have a proper distribution of the ice.

Thank you Khross, that looks good!

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

Actually, the ice will melt while you're mixing it all together, and no, you don't cook it. It'll cook when you're making pizza. The reason you use ice, instead of water, is because you want the ingredients to mix cold when making pizza sauce. It also has the added benefit of actually making it easier to mix. And, if you don't have a buffalo chopper, just put the garlic and oil in your food processor or use a blender (a good one) in short bursts until the garlic is about the size of peanut sprinkles at Baskin Robbins. The anchovy is the hard part, but just fry it in light cooking oil until it's very, very crunchy and let it dry. Then smash it in a bowl with the back of a wooden spoon.

Do, however, remember to fish any bay leaves out when you're actually making a pizza. Oh, and the ice helps release the oils in the garlic and the bay leaves. If it's too sweet, cut back on the sugar; if you want more pepper ... add that. If you want more snap to it? Add a 1/8 cup of Frank's Hot Sauce. You can play with that recipe a lot, but it's a fairly standard New York Style sauce. And, yes, a #10 Can of Redpack Tomato Sauce is very specific, but it's what you want. It's got a ton of liquid in it already.

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I would also make sure that they are using California tomatos, if I remember correctly Redpack uses tomatoes from two different states, and they list which one on each can. California produces the better tomatoes.

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Ezekiel 23:19-20 

Tell me about it! I live in California...if my plants had produced better this year (very cool summer ) I'd make my own sauce!

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

* Hunt's Tomato Paste (No Salt Added), 1.5 cups
* Water, tap, .75 cup
* Parmesan Cheese, grated, 2 tbsp
* Garlic, 1 tsp
* Honey, 1.5 tbsp
* Onion powder, .75 tsp
* Oregano, ground, .25 tsp
* Marjoram, dried, .25 tsp
* Basil, .25 tsp
* Pepper, black, .25 tsp
* Pepper, red or cayenne, .25 tsp
* Red pepper flakes, 1/8th tsp

this is what ive used the last couple times I made a pizza... mix cold and let sit for approx 20 min before placing on pizza

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