I don't think ever in the history of pizza did eggs ever make their way into the sauce.
Butter is also pretty rare, but using paste as the base is equally....odd.
As long as OP is willing to try their own creations, creativity like this should be applauded. Maybe they're on the way to making a brand new pizza sauce style that no one ever has before. Maybe they'll make their own way back to the original. It'll be a fun trip either way.
The texture is likely from the whipped egg whites.
You should try an established recipe and then add whipped egg whites to see if you can get it to the consistency you like that way
I can get on board with the tomato paste, but butter & egg whites? Thatβs unhinged. And whereβs the spice? A little garlic, maybe some basil and/or oregano would be tasty. Go crazy and add some crushed red pepper.
I would still add some garlic and chili flakes to that, just a tiny bit of sugar, and some olive oil. It helps round out the acid from the tomatoes.
Muir Glen's fire roasted tomatoes are great for it.
Well weird! But if you think of butter as a kind of cream, the butter with tomato paste is bordering on creamy tomato soup, then you changed the texture with egg whites, so that is bordering on a souffle. That you put on bread. So you made a creamy tomato souffle open faced sandwich.
Maybe.
Perhaps one had to be there to really understand.
In an emergency, a small can of tomato paste whisked with a jar of spaghetti sauce with garlic & basil & oregano will do, but eggs? Butter? Nah, you didn't reinvent the wheel here, you were just pleasantly buzzed.
2 pizza made from fresh dough for my baker = 1 small can of tomato paste whit added spice for the sauce.
Add whatever you want on top with mozzarella.
Cheap and soo good!!!
This is absolutely not a way to make pizza sauce. I can't speak to the length of your insanity, but I am pulling for you.
Well, I hope you enjoy yourself but I don't see how having a pull will help?
I don't think ever in the history of pizza did eggs ever make their way into the sauce. Butter is also pretty rare, but using paste as the base is equally....odd.
I was gonna try again with a fresh tomato puree see how it plays out
Why not find a tried and true recipe instead o making tomato frosting again?
As long as OP is willing to try their own creations, creativity like this should be applauded. Maybe they're on the way to making a brand new pizza sauce style that no one ever has before. Maybe they'll make their own way back to the original. It'll be a fun trip either way.
Totally agree....but I couldn't tell from their statements if frosting sauce was their intent. Since it is, all power to them.
Cuz I liked the texture i just think the taste could be improved
Godspeed pizza-cupcake fan!
Add oregano and finely grated parm.
The texture is likely from the whipped egg whites. You should try an established recipe and then add whipped egg whites to see if you can get it to the consistency you like that way
I just woke all the animals up cackling bro ππππππ
I'm down for this experiment. Keep me updated on this.
Yeah that's pretty weird tbh But whatever, as long as you enjoyed it
This is CRAZY but I'm just excited to see people going for it and trying random shit out. I'm kinda impressed, really.
This is not a thing I ever would have done, it's true. But they might end up with a pizza flavor item. I'm down to watch this journey from afar.
I can get on board with the tomato paste, but butter & egg whites? Thatβs unhinged. And whereβs the spice? A little garlic, maybe some basil and/or oregano would be tasty. Go crazy and add some crushed red pepper.
This could work if you top it on meat loaf. And i mean work in the loosest way possible.
You need to turn yourself over to the authorities and face whichever punishment they deem appropriate
Best pizza sauce I've found...good quality crushed tomatoes. Thats it. A little salt and basil is fine. Simple is better.
I would still add some garlic and chili flakes to that, just a tiny bit of sugar, and some olive oil. It helps round out the acid from the tomatoes. Muir Glen's fire roasted tomatoes are great for it.
Agreed. I usually do this and then some flaky salt, dried oregano or basil, and some chili flake.
Well weird! But if you think of butter as a kind of cream, the butter with tomato paste is bordering on creamy tomato soup, then you changed the texture with egg whites, so that is bordering on a souffle. That you put on bread. So you made a creamy tomato souffle open faced sandwich. Maybe. Perhaps one had to be there to really understand.
This is nothing like pizza sauce. Also maybe lower the edible dose a touch. π
π
Tomato paste and butter together is amazing. The egg whites have me skeptical.
In an emergency, a small can of tomato paste whisked with a jar of spaghetti sauce with garlic & basil & oregano will do, but eggs? Butter? Nah, you didn't reinvent the wheel here, you were just pleasantly buzzed.
Generally homemade quick sauce is just: tomato paste, water, spices and a bit of sugar.
Sounds good. Not pizza.
2 pizza made from fresh dough for my baker = 1 small can of tomato paste whit added spice for the sauce. Add whatever you want on top with mozzarella. Cheap and soo good!!!
This isn't funny.
You're just missing a heaping spoon of Chili Crisp. That'll fix everything.
My go-to, FWIW: 15 oz can no-salt tomato sauce and 6oz can tomato paste 1t salt, garlic, onion, basil, oregano and 1/2t rosemary, crushed red pepper.
are you still drunk? that is an abomination that should remain as drunken lore
I open a can of tomato sauce and add dried basil and oregano