How to Make a Less Liquid Tomato Sauce for Pizza Without Cooking

Creating a less liquid tomato sauce that avoids the cooking process is a challenge for those who prefer the fresh, zesty taste of a raw sauce in their pizza. This guide will explore several methods to achieve a firmer tomato sauce, including straining, adding tomato paste, and the use of finely filtered tomatoes. These techniques can help you achieve a consistency that closely mimics a raw sauce while retaining the fresh flavor and texture.

Straining Whole Chopped Tomatoes

One popular approach is to strain chopped whole tomatoes. Begin by finely chopping your tomatoes and passing them through a sieve or ricer to extract the juice. To further refine the consistency, you can filter this juice through cheesecloth to remove any seeds or skins. This method ensures that you are left with a concentrated tomato juice that is nearly raw, as you are not cooking it. Once you have achieved the desired consistency, you can enhance the flavor with the addition of fresh herbs, garlic, olive oil, and a high-quality tomato paste. This combination will give your pizza sauce a fresh, flavorful base.

Concentrated Tomato Paste with Fresh Ingredients

A simple and effective method involves using tomato paste to thicken and flavor your tomato sauce. Tomato paste is a concentrated form of tomatoes that can be simmered with a touch of water, herbs, and garlic to achieve your desired consistency. This method is not only delicious but also easy to execute. Start by mixing a tube of tomato paste with a little garlic, salt, pepper, and oregano. Simmer this mixture to allow the flavors to meld and the consistency to thicken. This technique provides a robust base that will not overcook in the oven.

Filtering Fresh Tomatoes

For a truly raw tomato sauce, the easiest technique is to strain the juice through a very fine mesh, such as a fine tea towel or a large coffee filter. Begin by chopping your tomatoes, passing them through a sieve to capture the solids, and then straining the juice through a fine mesh. This filtering process will remove the seeds and skins, leaving you with a rich, raw tomato juice. This juice can be seasoned with herbs, garlic, and a small amount of tomato paste if needed to achieve the desired thickness.

Thickening Without Cooking

If you prefer a method that involves simmering but does not include cooking the tomato sauce, consider reducing the sauce by simmering it in a time-controlled manner. By simmering the sauce to reduce its volume, you can achieve a firmer consistency without the risk of cooking it too much. To do this, start with fresh tomatoes, chop them, and simmer them with a splash of water and your desired seasonings. Simmer until the sauce has reduced to the desired thickness, which can take about 30 minutes. Alternatively, using corn starch or a roux can also thicken your sauce. Simply stir a small amount of corn starch or roux into the sauce to thicken it without adding excessive heat.

Conclusion

The key to achieving a less liquid tomato sauce for pizza lies in the preparation and technique. Whether you choose to strain tomatoes, concentrate tomato paste, or use a combination of fresh ingredients and minimal cooking, you can create a fresh, flavorful sauce that closely mimics a raw sauce. Experiment with these methods to find the one that best suits your taste and preferences.