Improved pizza sauce
By VicentaLakin
It's a modified version of my pizza sauce, and it's more of my family's taste, because I'm back there with a cuisine so I don't have to cut it too small。
Recipe Recommendations
- sour and salty
- fried
- half an hour
- simple
Steps for Improved pizza sauce
1
The protagonists take a picture of the sauce that makes at least two eight-inch pizzas. They don't add preservatives to their own sauce, so they don't have a long life
2
It's a saucer. Salt's on its own
3
Onion cuttin, garlic slice
4
Tomato Chetin, I didn't go to tomato skin, so cut the knife. It's okay to go to the skin when it's ready
5
Hot pan, onions and garlic
6
For the first time, half the cow to the leaf, and twice the cow to the leaf
7
Join the tomatoes for the fried. No water
8
I've been working on it, just in case
9
Add the rest of the sauce to the tomatoes when they're ready to boil. Cow to leaf, pepper powder and salt
10
To the tomato switch
11
It's a little chilly. Go to the gods. Prepare to break. Production
12
Don't play too hard. It's good. It tastes good when you eat onions
13
Go back to the pot and start cooking. It's designed to remove the extra moisture. It makes the sauce more cosmopolitan
14
When the color gets darker, the fire goes off and the sauce goes on and on, in case you don't break the pot, you'll pop it out. It'll turn off the fire when it gets darker, and when the sauce cools, it'll get more thicker. So don't get too fired。
15
The color changes deeper after cooling, and it smells very rich. It's nothing worse than a restaurant. It's simple。