I think “canned tomato puree” is the same thing people are calling “crushed”. SOme call it “crushed tomatoes in puree” some call it “crushed tomatoes” some just call it “puree”.
I like to use that, or whole, peeled when I make my sauce. The sauce in the “whole peeled” is usually pretty thick.
I also make my pizza sauce from the “crushed”.
Anyway – a GOOD garlic spread for bread. . .I just spread the bread liberally with butter, then sprinkle garlic powder & salt and the slightest sprinkle of oregano on the bread, then bake/broil it. Oh, I’ll also drizzle a little olive oil on the bread.
Here’s my family’s recipe. It’s simple but time consuming. Not bad it you’re not going ot be leaving the house that day, though. I make it every 2 to 3 months and freeze it for later use.
For garlic bread, I do this: Soften (not melt) a stick of butter to an easily spreadable consistency, then mix with a bit of garlic powder and paprika. Slice the bread vertically most of the way through, leaving the bottom crust to hold the pieces together. Apply the butter to each slice. Wrap the loaf in foil and bake at 350[sup]o[/sup] F for about 10 minutes or until the bread is hot. Result: soft, garlic buttery goodness.
I put them in the food processor. It just adds to the body, and helps to reduce the acid a bit. I’ve also added some baking soda to neutralize the acid. I haven’t perfected the right amount though; I don’t get the heartburn, but too much seems to make the sauce too bland.
I make four batches at a time. It doesn’t add appreciably to the cooking time, and saves time down the road. And it’s nice to not have to cook when the weather is hot and humid.
I use 4 cans of tomatoes (I mix peeled plum tomatoes and crushed tomatoes) and 4 cans of paste. That makes it extraordinarily thick, but I also add a bottle of red wine which makes it about right. Onion, garlic, basil, pepper. I’m not a vegetarian, so I’ll add sausage. I’ll drop in spare ribs at the beginning for taste, but pull them out for a sandwich before I put the sauce into containers. Each batch fits into a half-gallon container and it seems to freeze well.
Until recently I used the butter + garlic salt method outlined by a couple of posters
above - a friend has since converted me to using 2-3 cloves of garlic crushed into about a quarter-cup of butter. (For 2 people sharing a baguette about 16 inches long). We both really like garlic, though, so it might be over-peppy for some.
I’ll be adding some oregano and paprika next time I make it, see how that turns out.
I’ll second the recommendation for this brand. I just started using their fire-roasted diced tomatoes for a couple Creole and Mexican dishes I make, and they are truly superior in taste.