mirth Posted July 19, 2010 Share Posted July 19, 2010 ... how do you convert jarred spaghetti sauce into pizza sauce? Do you boil off maybe 20% of the liquid and add salt? Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted July 19, 2010 Share Posted July 19, 2010 Not exactly what you are asking but I throw slightly thawed, frozen spinach, frozen chopped onions and frozen tri color peppers in the Cuisinart with the jarred sauce and a little olive oil and Parmesan and blend all of it to make sauce. If I had anything fresh like zucchini or summer squash I would throw it in too. Then let it sit for a few minutes and you can pour off the excess liquid. It is gorgeous, thick and healthy. My little one eats so little I have to be inventive. :) Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. Quote Link to comment Share on other sites More sharing options...
plansrme Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. Yep, me too. No need to make it more complicated than it has to be! Terri Quote Link to comment Share on other sites More sharing options...
2cents Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. :iagree: Quote Link to comment Share on other sites More sharing options...
Guest mrsjamiesouth Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. I have done this as well in a pinch. Quote Link to comment Share on other sites More sharing options...
Impish Posted July 19, 2010 Share Posted July 19, 2010 I think the 'big' difference is that spaghetti sauce has more spices, veggies, etc than pizza. Using as is would be the way to go, imo. Quote Link to comment Share on other sites More sharing options...
Claire in NM Posted July 19, 2010 Share Posted July 19, 2010 I tried the pizza sauce and didn't like it. I asked my SIL (she teaches home ec in a ps) and she suggested using marinara sauce instead. Claire in NM Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted July 19, 2010 Share Posted July 19, 2010 I add sugar. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted July 19, 2010 Share Posted July 19, 2010 Use it as is. To me jarred spaghetti sauce it too sweet so I would never use it on pizza (or spaghetti). If you've got a can of tomato sauce, add a bit of basil and oregano, S&P. Quote Link to comment Share on other sites More sharing options...
MeanestMomInMidwest Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. I did this once and my kids accused me of making "spaghetti pizza." Apparently there is a subtle difference that I cannot discern. :glare: To the OP: I don't know what to do to it to make it less spaghetti-ish and more pizza-y, but I'll be :lurk5: to hear any suggestions. Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted July 19, 2010 Share Posted July 19, 2010 You could add tomato paste to thicken it a little if you want. For pizza sauce, I actually just use tomato paste thinned with a little water. Then I add garlic, herbs, and white pepper. YUM! Quote Link to comment Share on other sites More sharing options...
dragons in the flower bed Posted July 19, 2010 Share Posted July 19, 2010 I use it as is. Works fine. :iagree: Quote Link to comment Share on other sites More sharing options...
dragons in the flower bed Posted July 19, 2010 Share Posted July 19, 2010 Use it as is. To me jarred spaghetti sauce it too sweet so I would never use it on pizza (or spaghetti). I use a roasted garlic sauce. There are SO MANY varieties of spaghetti sauce in a glass jar. All of them can't be too sweet. I sprinkle the dough with salt, pepper and "Italian seasoning" before I add the sauce. I was amazed at what a gigantic difference this made in our homemade pizza. Quote Link to comment Share on other sites More sharing options...
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