Pizza Sauce for a 10"Ppizza
Although this sauce takes a little time to prepare, it's delicious and made with ingredients you can find in the pantry. If you want to make it for a larger pizza or for two 10" crusts, just double the recipe.
I usually use several toppings in addition to the sauce -- pepperoni, Italian sausage, mushrooms, etc., then top with mozzarella cheese before baking the pizza.
3 Tbsp oil
2 onions, finely chopped
2 cloves garlic, pressed and finely chopped
1 pound can of tomatoes with juice OR 4 tomatoes, peeled, seeded, and chopped.
1 Tbsp tomato paste
1/2 tsp oregano
1/2 tsp sugar
1/2 tsp salt
Freshly ground pepper
Heat oil and fry onions and garlic for about 5 minutes; Add tomatoes, tomato paste, oregano, sugar, salt, and pepper. Cook uncovered over low heat until almost all the juice from the tomatoes has evaporated, and mixture has reduced to a thick puree.
Original recipe is from "The Everything Cookbook" by Betty Wason.
Although this sauce takes a little time to prepare, it's delicious and made with ingredients you can find in the pantry. If you want to make it for a larger pizza or for two 10" crusts, just double the recipe.
I usually use several toppings in addition to the sauce -- pepperoni, Italian sausage, mushrooms, etc., then top with mozzarella cheese before baking the pizza.
3 Tbsp oil
2 onions, finely chopped
2 cloves garlic, pressed and finely chopped
1 pound can of tomatoes with juice OR 4 tomatoes, peeled, seeded, and chopped.
1 Tbsp tomato paste
1/2 tsp oregano
1/2 tsp sugar
1/2 tsp salt
Freshly ground pepper
Heat oil and fry onions and garlic for about 5 minutes; Add tomatoes, tomato paste, oregano, sugar, salt, and pepper. Cook uncovered over low heat until almost all the juice from the tomatoes has evaporated, and mixture has reduced to a thick puree.
Original recipe is from "The Everything Cookbook" by Betty Wason.
