Tonight the Sabres play in game 5 of the Stanley Cup quarter finals. Given that and the fact we have company over tonight, I was going to make some small pizzas. I have no pizza sauce on-hand but I have a LOT of pasta sauce.
This got me thinking about how the two are different. I have never made any tomato-based sauce before so I had no clue at all. Little secret, tomatoes repulse me. I cannot stand them, so I do not work with them often.
A quick search on Google yielded many explainations, I liked this one the best:
http://www.pizza-coupon.com/blog/what-is-the-difference-between-pizza-sauce-and-spaghetti-sauce/
I'll try something with a jar I have on-hand and see how it turns out.
Update
Blended the contents of a 16oz jar of sauce to make it very smooth. In a large saucepan, I brought the blended sauce to a boil and reduced to a simmer for 30 mins. During that time, I added garlic and onion power as well as some cilantro, dash of ground red pepper and some dried oregano.
After simmering, I allowed 30 mins cool-down. I noticed that there was a lot of separation of the liquid vs. the solid portion of the sauce. Since pizza-style sauce is typically thicker than pasta sauce, I had this idea...
The same situation occurs in my cream cheese recipe, where I need to remove the liquid from the sour cream to yield a thicker, creamier cheese. With this in mind, I used a cloth to strain some of the sauce. In about 30 seconds I had what I was looking for, and a whole lot less sauce. I'm repeating the above process with another 16oz jar to double the resulting volume of pizza sauce.
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