Friday, September 28, 2012

Tried and True Recipe: Pizza Sauce

Homemade pizza makes a frequent appearance on our weekly menu plan.  It's something that everyone likes, especially Jack.  Not only is it healthier to make our own, but it's far cheaper than getting take-out, and it doesn't take too much effort to make from scratch!  We often make Buffalo and BBQ Chicken varieties, but when we take the more traditional route this is the pizza sauce we use to top our favorite whole-wheat pizza crust.

We prefer a thick, rich sauce and I've tried lots of different recipes looking for the sauce that we like best.  After some experimentation, this is it!  This recipe makes enough for 2-3 pizzas depending on the size of your pizza (ours is usually a ~14-inch round) and how saucy you like it, but it freezes great so I love to stash the extra in the freezer for next time and sometimes I'll make a double batch and freeze a bunch of individual portions to have on hand.

Pizza Sauce
Adapted from

2T extra-virgin olive oil
1/2 cup onion, finely chopped (this is ~1/4 of a large onion, or 1/2 of a regular one)
1-2T minced garlic (a few good sized cloves)
14.5 oz. crushed tomatoes
8 oz. tomato sauce
6 oz. tomato paste
2t. dried oregano
2t. dried basil
1t. salt
pinch of sugar

In a medium sauce pan, heat EVOO over medium heat.  Add onion and saute until soft and translucent.  Add garlic and saute until fragrant.  Add remaining ingredients and bring to a simmer.  Reduce heat and simmer, stirring occasionally, for 30 minutes (you'll probably want to put a lid on it at this point so sauce doesn't get everywhere.  Tomato sauces are MESSY!  Just don't cover it completely, offset the lid a little to allow steam to escape.).

That's it!  Use it to top your favorite pizza.  It's also good to dip breadsticks and stromboli in.  Freeze any leftovers and thaw as needed.

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