Culinery delight marred by honey jar

[matgb]

So, tonight, I'm cooking pizza. It's been a few weeks, I'm trying a new recipe for the base, but the standard sauce was planned to be in use. Mostly because I have a jar of it in the fridge from last time, and it's kept fine.

I tested it about ten minutes ago, to be sure. It's fine. Bit settled, so give it a quick shake.

I am now covevered in the remnants of what was a good pizza sauce. The sauce had kept well. The honey jar I'd put it in, apparently, had not. Shook the pot, bottom fell off, sauce (and glass) everywhere :-(

Good job I checked it now, not 5 minutes before miss_s_b arrives home; she's cycling back, for the first time, the plan is to have the pizza on the table for her on arrival.

Better cook up a new batch.

Comments

[freddiefraggles]

Oh no :(

[matgb]

Not a major issue, just annoying. Half a tin of tomatoes worth at most.

Probably better to cook a new one up anyway, it was a bit old, although had kept well. Just needs time to simmer and reduce down a bit, she won't be home for a bit I suspect.

[lostinthewires.blogspot.com]

You can always drain a tin or two of chopped tomatoes for pizzas. Add some salt, pepper, crushed garlic and (if you have them) herbs. Not quite the same as a sauce, but just as good in its own way.

[matgb]

But if you cook up the onions & garlic, then add in the tin of tomatoes with oregano, you've effectively got the sauce. By the time the dough has risen properly and you've shaped it, it'll have reduced down nicely.

Which is pretty much what I've just done, nice and simple.

[doccy]

I've had objections to the amount of time my tomato sauce takes to cook, so these days I grate the onions & garlic, carry on as normal, then turn the heat way up once everything's in (and stir frequently, and use the colander as a lid/splash guard *s*).

[matgb]

Meh, I probably undercook mine, but only really want it to reduce down to sensible consistency, tastes good.

Grating the onions and garlic might be a plan though, I'm thinking of investing in a crusher at some point, but it's nowhere near a priority.

[doccy]

Meh, garlic crushers are for the weak!! Also, I always seem to get ones that extract a hefty tithe ("Half crushed for you, and half stuck inside to appease the gods"). If I decide I don't want super-garlic-fingers from grating, I just cut it as small as I can easily, then crush it beneath my booted heel big flat kitchen knife, until it's a paste.

Of course, it's pretty rare that I go quite that far, but I still enjoy occasionally smooshing the garlic.

[karohemd]

Yep, chop the garlic, sprinkle coarse salt on top and crush with the flat of the knife- almost instant garlic puree.

I have a crusher that has a grid of little knobs on the reverse of one half so you flip the crusher over and press the knobs through the holes to get the stuff that's left behind.

[doccy]

*covets your crusher* Our crusher is a nice simple 2-part thing - one handle with crushing bit and a gap, and a little cup thing with holes in that fits in the gap. This means that, usually, one of the two parts is unfindable ;)

[karohemd]

this one

[(Anonymous)]

sound plan...I hope your honey problems don't sour the flavour of your evening...