what is a good bulk "no cook" recipe for pizza sauce?

Question

looking for a good recipe to use in a new pizza restaurant that doesn't require cooking the sauce. I have one from an old store but it has a little "bite" to it. Any suggestions?

Answer 1

Simple...canned tomatoes with the juice...empty in a bowl break up with your fingers, add some olive oil, salt, pepper and oregano to taste.

Answer 2

Just don't add onions to what ever other recipes you find. When I make mine I saute garlic and onions-you will obviously leave the onions out, in some butter. I like butter better with tomato sauces. It add a little richness and help sto balance otu the acidity of the tomatoes. Then I add tomato sauce (canned) Italian seasoning, salt and pepper parsley, seasoned salt, freeze dreid chives, and bit more orgeno and basil. Simmer for a bit then add to the pizza. You can use chedder but I would recomend a mix of chedder and mozzerella. Chedder just doesn't melt the same as mozz does.

Answer 3

OK. Here's what I do when I make pizza. I have a home-made bee-oven and use a wood fire - lots of work but wow is it good.

Fresh dough - your choice - whatever size you want

Form into pizza on peel.

Sprinkle liberally with favorite cheese - I like melty cheeses best but other kinds of cheese are good too.

Thickly Layer sliced tomatoes over the cheese - overlapping them.

Sprinkle with fresh basil - or other fresh herbs if you wish

Sprinkle with a pinch of coarse salt

Several grinds of black pepper - if you wish

sprinkle good extra virgin olive oil that has been mixed with good fresh garlic puree

Top with favorite other toppings - mushrooms, vegetables, meats etc.

Sprinkle a little more cheese on top

Bake.

Yum.

I can garden tomatoes in the summer for use when fresh tomatoes taste like cardboard.

Answer 4

Remember an A-1 TV add "the boss adds A-1"
'Yea it is that good"

Answer 5

family can pizza sauce let her rip.one soup lable full ,toping's