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- 12
- October
- 2008
Easy From-Scratch Pizza Sauce
I've always made pizza sauce based on my mother's recipe, starting with a can of tomato sauce. This year, I started with paste tomatoes from my garden with great success. You'll notice that the amounts in the ingredient table below are rough; please add veggies and herbs according to your taste.
Ingredients:
| very ripe tomatoes | 3 pounds | washed and quartered. remove the seeds. |
|---|---|---|
| yellow onion | 1 medium | very small dice |
| garlic | 4 cloves | minced |
| olive oil | 2 tablespoons | |
| dried oregano | 2 tablespoons | or to taste (I like lots |
| dried thyme | 1 tablespoon | |
| dried bay leaves | 1 or 2 | |
| sea salt | to taste | |
| freshly ground black pepper | to taste | |
| brown sugar | to taste, to offset the acidity of the tomatoes |
Procedure:
- Place quartered tomatoes in large saucepan over medium heat. Cook, stirring frequently. The tomatoes will let go of a surprising amount of juice.
- Remove from heat and strain off solids. Set solids aside and return juice to the stove.
- Simmer juices, uncovered, until reduced.
- Add tomato solids back into the saucepan and stir in all remaining ingredients except sugar.
- Bring sauce back to a simmer and cook, stirring regularly, until the onions are translucent and the sauce has reduced to the desired consistency.
- Taste.
- Add a small amount of sugar, mix thoroughly, and taste again. Repeat until you achieve an acidity that tastes good to you.
- Sauce should keep in the refrigerator for about a week, in the freezer for a few months, or may be canned.
