Anything Pizza

Classico traditional pizza sauce in the 14oz jar. It tastes to me, so I don't see the point of making anything from scratch. You gotta use it all after opening or toss the leftovers as it doesn't last once opened.

 

Or portion it out and freeze the portions for future pizza
[edit: do this right away/ASAP - the fresher it is when you freeze it, the better it will be when you thaw it]

I usually make a big batch of pizza sauce.
It goes something like this

tomato paste
olive oil
garlic/shallot
-cook the tomato paste a bit
add 28oz can of whole tomatoes
oregano
basil
pinch of sugar
dash of cider vinegar
- let simmer for like 30 min

Portion out and freeze

Making pizza is less daunting when you can just pull a container of sauce outta the freezer

 

I have a chamber vacuum sealer - love that thing, I can seal sauces, eggs, soups, marinades, etc without freezing. It's great. BUT what I used to do:

1. Sauce/whatever in bag
2. Freeze
3. Vac seal
4. Thaw
5. Freeze flat for storage reasons

Also helps with defrost to store them flat, I can throw a disc of sauce on the counter and within an hour it's liquid again. I haven't done pizza sauces though.

Do you simmer in pan to unfreeze?

 

No, I just freeze them in pint containers and then thaw them in cool running water if I need it fast
Usually I'll take it out of the freezer in the AM and just let it thaw all day on the counter


I do tend to freeze other things flat, for the reason you mentioned + b/c I can break pieces off easy and not have to thaw the whole thing [rice, birra beef, etc]

 

Freezing things in ice cube trays and then popping them out into a freezer bag is handy too.

 

i did that with some super concentrated chicken demi glace i made
works perfect for bumping up sauces on the fly