Pizza vs Spaghetti Sauce

P

p_W_a_L

New member
I'm going to be going a meatball sandwich kick for the next week.
Lots of CostCo meatballs and I have a bunch of real French bread (from
France).

I had a jar is Mama Mary's pizza sauce opened in the fridge so I
decided to use that to simmer my first batch of meatballs. It was
excellent on the meatballs - better than any commercial or home made
spaghetti sauce I normally use on meatballs.

So what makes a pizza sauce different from a spaghetti sauce other
than a pizza sauce being more pureed and slightly thicker? I don't
want to buy more pizza sauce - would rather make it.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...

I usually just put plain canned tomato sauce on my pizza and then some
Italian herbs. But the last time I made pizza? I used a canned product
called Lucia's. It was for sure thicker and richer and tasted a heck of a
lot better. There was red pepper in it. I will use it from now on. But it
is expensive!
 
On Feb 10, 2:58?am, "Julie Bove" wrote:

?But the last time I made pizza? ?I used a canned product

You can probably duplicate this on your own for a lot less money. And
I bet ol' Lucia loads in the salt too. What is the sodium listing?
 
On Feb 10, 1:58?am, Sqwertz wrote:

I think pizza sauce is more thin. At least that's my friend who used
to own a pizza place says.

Where did you manage to get bread from France?

Kris
 
Sqwertz wrote:

To my mind pizza sauce needs to be fresher, not so cooked.
Tomatoes (doesn't have to be super smooth to my taste, though
it usually is), garlic, basil.

It's fine to have a pizza type sauce on pasta, but I don't want
spaghetti sauce on my pizza. At all.

nancy
 
On Feb 9, 10:58?pm, Sqwertz wrote:

For example:

Pizza Sauce followed by a spaghetti recipe...at least the
ingredients.

Ingredients

* 1 (6 ounce) can tomato paste
* 1 1/2 cups water
* 1/3 cup extra virgin olive oil
* 2 cloves garlic, minced
* salt to taste
* ground black pepper to taste
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried basil
* 1/2 teaspoon dried rosemary, crushed

Spagetti Sauce

1 28-oz can Stewed tomatoes
1 28-oz can Crushed tomatoes
1 pound Lean ground beef
2 Yellow onions
2 Green bell peppers
5 cloves Garlic
2 tablespoons Sugar
1 tablespoon Dried basil
1/2 teaspoon Dried Oregano
1/4 cup Fresh parsley
2 Bay Leaves
Salt and pepper
 
On Wed, 9 Feb 2011 23:58:44 -0800, "Julie Bove"
wrote:


Pasta sauce is typically cooked for a relatively lenghty period, often
until it begins to caramelize/darken. Pizza sauce is minimally cooked
so that it doesn't so readily char in hot ovens... pizzarias season
crushed canned tomatoes but don't cook it... the better pizzarias
season whole canned tomatoes that they break up minimally for more
texture... that's what I do at home, squish the canned whole tomatoes
by hand and season with oregano, granulated garlic, s n'p. I buy
canned whole tomatoes in puree. I like this style sauce for pasta
too... I'm not that big a fan of pasta sauce that's cooked all day, it
loses it's tomato flavor. Folks who cook pasta sauce so long that it
becomes brown would be much better off using jarred.
 
On Thu, 10 Feb 2011 11:54:31 -0500, "Nancy Young"
wrote:



This is what I use: it is from Peter Reinhart. It is uncooked.

Crushed Tomato Sauce

1 28oz can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 Tablespoon garlic powder or 4 or 5 cloves of crushed garlic
2 Tablespoons red wine vinegar or lemon juice, or a combination of
the two
salt and black pepper to taste

Stir everything together. If the tomatoes are too chunky, break them
up with your fingers.


Christine
--
http://nightstirrings.blogspot.com
 
On Feb 10, 1:58?am, Sqwertz wrote:

I usually think of spaghetti sauce as being sweeter and pizza sauce as
being spicier. Also, when I make spaghetti sauce I use more basil
than oregano. When I make pizza sauce I use mostly oregano and little
if any basil.
 
On Thu, 10 Feb 2011 08:43:24 -0800 (PST), Kris wrote:


Glad you asked.

http://www.menissez.fr/en/

My Stash + Meatballs:
http://yfrog.com/49frenchbreaddisplayj

Finished Sandwich:
http://img716.imageshack.us/img716/1725/sandwichmeatballsub1.jpg

I was impatient baking the bread but it was still crispy. It was also
slightly hollowed out to accommodate the meatballs comfortably. It
was a perfect mouth-fit and the bread stayed crunchy without getting
soggy. There's fresh motz under that grated provolone.

-sw
 
Sqwertz wrote:

Sauces differ by their spice blend and those blends differ by region. I
could answer to use the spice blends your Grandma used. Instead I'll go
with where I grew up near Buffalo - My idea of the differences.

Spagetti sauce tends to be milder. Some basil, garlic and parmigianna.
Maybe a touch of corriander. Probaby plenty of onion rendered in early
in the cooking.

Pizza sauce tends to be bolder. In addition to basil and garlic for
background the foreground spice was oregano. Where I grew up a pizza
sauce had a noticable oregano smell. Because that's what I grew up with
I think of oregano as the pizza spice. Another spice added to pizza
sauce in Buffalo is anise. Just a little in both the sauce and the
crust, just enough to change the aroma slightly, subtly.

In comparison I live in Chicago metro now. Here the pizza sauce is
almost a puree of frsh tomatoes with some of the water removed. Almost
no oregano. I don't think there's any anise anywhere - I suspect that's
a Buffalo only tweak.
 
On Feb 10, 1:02?pm, Doug Freyburger wrote:

Yes, tomato puree is the base of Chicago pizza sauces. Or crushed
tomatoes a la Six In One. Never tomato paste. Spiced with oregano and
basil. Italian sausage contains fennel, never aniseed. Sauces are
either not precooked, or they are simmered together for a few minutes.
 
On Thu, 10 Feb 2011 06:09:37 -0800 (PST), Kalmia
wrote:


I tried googling Lucia, did you find it?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 10 Feb 2011 21:02:38 +0000 (UTC), Doug Freyburger wrote:


My grandmothers probably would have used juniper, caraway, thyme and
mustard. I don't they knew how to make a tomato sauce.


Anise is interesting. I can see fennel but not really anise. Of
course it's been a decade or more since I used true anise.


I can see now that this is like asking how to make true New York
pizza: There really isn't an answer :-)

I think I may just end up buying more Mama Mary's pizza sauce. My
tomato sauce's have never come out terrific since I never had a
favorite brand of tomato and always guestimated the spices (some that
might have been fresher than others). I already have one batch in the
freezer now from a month ago that I didn't really like.

-sw
 
On Feb 10, 6:15?pm, Sqwertz wrote:

I love anise seed in italian tomato sauce, use it a lot. A little goes
a long way though - no need to use heaps of it.

Kris
 
'Kris[_1_ Wrote:

I love the flavor, but notice my kids don't dig in as well when I don't
grind the seeds. I recall having a texture issue with anise seeds, too,
when I was younger. No big deal to give them a whirl in the spice
grinder.

Be it pizza or pasta, I can not live without that flavor, though.




--
Gorio
 
Gorio wrote in
news:[email protected]:





Never thought of using anise seeds, or even fennel seeds, in a tomato
sauce..... even though I have used sliced fennel on top of a pizza, and
sauteed in a spaghetti sauce.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
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