some recipes

[Guest guest]

> Hare Krishna!

> Would anyone have a simple recipes for homemade

 

> - pizza sauce

 

Hello dear Parijata! I hope you are doing very well, and here is at least

one recipe I hope you can use.....

 

Simple Pizza Sauce

 

(sorry I don't know the conversion for metric)

 

6 large tomatoes

1/4 cup chopped green pepper

1 Tablespoon Italian season (usually a mix of thyme, marjoram, basil,

oregano, rosemary) SEE NOTE

1 teaspoon salt

1 pinch hing

 

boil tomatoes until skins come off. Saute green pepper pieces for 2-3

minutes to release flavor, then add tomatoes and other ingredients. Simmer

20 mins, or until tomatoes become a chunky sauce. Serve hot over noodles.

 

If using tomato paste, use approximately 3/4 C. paste and a little extra

salt. Saute peppers, simmer with paste and spices. The longer the simmer,

the better the sauce.

 

NOTE: I have also made this with just oregano, basil, and salt for spice

(with or without hing) and it tastes very good too. I tend to use a little

more salt than a teaspoon, but I recommend just a little since you can't

take it out once it is in and you can salt to taste.

 

Spices, peppers and salt can be adjusted for personal preference. I just

eyeball it, I rarely measure!

[Guest guest]

COM: Parijata (dd) RNS (IC Mumbai - IN) wrote:

 

> [Text 2580687 from COM]

>

> Hare Krishna!

> Would anyone have a simple recipes for homemade

> - pizza sauce

>

> Ys, Parijata dd

 

Haribol, PAMHO AGTSP

Receipe for a good pizza sauce is as follows :

 

2 Tbs virgin olive oil

1 tsp black pepper

1/2 tsp hing

2 Tbs Oregano

1 kg Italian peeled tomatoes blended until smooth

2 tsp salt

1 cup water

 

1. Place olive oil in pot and heat. Add the hing and fry for a few

seconds.

2. Add the tomatoes and stir well until the oil is incorporated with the

sauce.

3. Bring to a rapid boil and then add the water, salt and black pepper.

4. Cover the pot ,turn down the heat and simmer for at least 20 mins.

5. Turn off the heat and then add the Oregano.

 

Notes

 

Olive oil is very important if you want to get an authentic flavour. A

second choice would be to use sunflower oil as it is very bland and

won't disturb the flavour of the tomatoes and oregano. Other oils, like

soya bean oil or even ghee , for example impose their own flavour on the

sauce.

 

I always add some water so that the sauce does not dry out too much.

Just remember the pizza still has to be cooked, so if you use a thick

sauce to begin with, it will dry out further in the oven and the flavour

will then become too concentrated and have a strong taste.

 

I have been taught that the Oregano should always be added at the end

when the sauce has been taken off the heat. Apparently you must never

boil the herb as it looses its flavour and can also become bitter.

 

Fresh basil is also very nice to use in pizza sauce if you are fortunate

to be able to get it.

[Guest guest]

COM: Parijata (dd) RNS (IC Mumbai - IN) wrote:

 

> [Text 2580687 from COM]

>

> Hare Krishna!

> Would anyone have a simple recipes for homemade

> - pizza sauce

>

> Ys, Parijata dd

 

Haribol, PAMHO AGTSP

Receipe for a good pizza sauce is as follows :

 

2 Tbs virgin olive oil

1 tsp black pepper

1/2 tsp hing

2 Tbs Oregano

1 kg Italian peeled tomatoes blended until smooth

2 tsp salt

1 cup water

 

1. Place olive oil in pot and heat. Add the hing and fry for a few

seconds.

2. Add the tomatoes and stir well until the oil is incorporated with the

sauce.

3. Bring to a rapid boil and then add the water, salt and black pepper.

4. Cover the pot ,turn down the heat and simmer for at least 20 mins.

5. Turn off the heat and then add the Oregano.

 

Notes

 

Olive oil is very important if you want to get an authentic flavour. A

second choice would be to use sunflower oil as it is very bland and

won't disturb the flavour of the tomatoes and oregano. Other oils, like

soya bean oil or even ghee , for example impose their own flavour on the

sauce.

 

I always add some water so that the sauce does not dry out too much.

Just remember the pizza still has to be cooked, so if you use a thick

sauce to begin with, it will dry out further in the oven and the flavour

will then become too concentrated and have a strong taste.

 

I have been taught that the Oregano should always be added at the end

when the sauce has been taken off the heat. Apparently you must never

boil the herb as it looses its flavour and can also become bitter.

 

Fresh basil is also very nice to use in pizza sauce if you are fortunate

to be able to get it.