Thursday, June 9, 2011
Although most of the time I just use my left over red sauce for pizza if I don't have any in the fridge I whip up this quick pizza sauce. It is packed with lot's of garlic, basil, and oregano and cooked down to a rich thickness giving it that strong pizza taste. This recipe will make enough for 4 pizzas so I usually freeze half of it in a glass jar with a tight fitting lid. Just make sure to leave an inch of space in the jar for expansion as it will grow as it freezes and cause the jar to burst.
Ingredients (For 4 pizzas)
28-32 ounce (3 cups) can crushed tomatoes *(San Marzano Italian Imported: see note at bottom)
1/2 teaspoon salt
handful basil leaves to add at beginning and end
1 good pinch of dry oregano
olive oil (enough to coat bottom of pot)
3-4 garlic cloves crushed
Heat pot to medium low and coat bottom with oil, add garlic and salt and cook until soft but not brown, stir constantly.
Add oregano rubbing between your hands to release the oils. Cook, while stirring, for a minute.
Add tomatoes and basil leaves, tearing into medium pieces.
Bring to a boil, lower to simmer, give it a good stir, and cook uncovered until reduced to a thick sauce, thick takes about 30 minutes.You want your pizza sauce to be a bit thicker than regular sauce. Taste for salt and add more if needed.
Add a few more torn basil leaves at the end, off heat, for freshness!
*Note: If you don't use San Marzano tomatoes the sauce may be a bit too acidic and you may need to add a very very small pinch of sugar.