>look up pizza sauce recipie>first step: pour canned pizza sauce in a pan
mutti polpayoure welcome
>>22265191Especially cause good homemade pizza sauce is stupid simple to make
>>22265191>Pour glug of good olive oil in your pan>Toss in some finely minced garlic and basil>Before the garlic burns add in your tomato base>Simmer until reduced to desire thicknessThat's really all you need bro. As long as the base ingredients are quality the sauce will be as well. With good oil and good tomato base and some salt you're set.
>>22265191Literally just grate tomatoes directly on the dough
>>22265191You could, genuinely, do a lot worse than this stuff.
>>22266362>Italian flavor>Jersey FreshI will pass.
>>22265191Just use crushed tomatoes, anon. Maybe season with a little salt and crushed red pepper. Anything else is overkill and will ruin your 'za
>>22265191Poopoopeepee
>>22265191I just mix passata and concentrate and add herbs, sugar and salt, simples.
>>22265842On the contrary. Proper pizza sauce is made with tomatoes simmered for 4-5 hours. You really need that long for the enzymatic reaction to take place. Good luck finding tomatoes fit for the job (San Marzano, grown in volcanic soil).>>22265196Good enough for a 15 minute pasta sauce. But that's it. Unless you're MPW. In which case you can add a stock cube, soy sauce, anchovies, marmite and finish with a pinch of grated callus to hide your lack of skill, knowledge and self-respect.
>>22267773>simmered>enzymatic reactionRrrrriiigghhhht
>>22266373it’s legitimately good
>>22267773stay the hell away from my pizza
>>22265191how else are you going to be confident in the sodium content
>>22265191>look up pumpkin pie recipe>first get a premade pie base>then add canned pumpkin pie filling>next add premade pumpkin pie seasoning mix!
>>22268039Sure but you can't be confident in the sodium content of just any brand of canned tomato sauce
>>22267773This is now your opportunity to post your stars.
>>22268272To hell with any lazy ass that can't be bothered to make at least a graham cracker crust when you're going through the trouble of making pie to begin with. But... Pumpkin pie is the one exception where you really should just use canned pumpkin puree. Fresh pumpkin just makes for a shitty, fibrous texture unless you put in way too much labor only to end up with something that taste exactly like the shit out of a can.
