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You
will be amazed at how easy this sauce is once I tell you my secret.
I've tried making pizza using my regular pasta sauce recipe and
it is ok... but too thin and too runny. Two ingredients and you
can turn any pasta sauce (including plain jar sauce) into an excellent
pizza sauce. Read more of my insights about my pizza sauce tricks
on my
blog. |
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*If you already have
pasta sauce on hand, simply add the oregano and tomato paste. |
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Ingredients |
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Italian Name |
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1 32 oz. can crushed tomatoes
(plain, not Italian style) |
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pomodori tritati |
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1 8 oz. can tomato paste |
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Incolla pomodoro |
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1/2 - 1 teaspoon dried oregano
- adjust to taste more or less. |
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origano |
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2 Tablespoons extra virgin olive
oil |
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olio d'oliva |
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2 cloves minced garlic
cloves |
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aglio |
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1/4 cup water |
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d'acqua |
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Instructions |
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| 1. |
Heat the olive oil
over medium heat in medium saucepan. |
| 2. |
Add the minced garlic
cloves and stir frequently for 2 to 3 minutes over low heat-
until aromatic. If garlic browns and burns toss out and start
over. |
| 3. |
Add in the can of
crushed tomatoes, tomato paste, water and oregano. Mix well
until sauce is evenly mixed. |
| 4. |
Turn heat to simmer/low
and cook for about 20 minutes stirring occasionally. (This
is a good time to get the toppings ready). |
| 5. |
Taste the sauce and
when ready remove from heat and turn off stovetop. |
| 6. |
Your sauce is ready
for the pizza. Freeze any left over for next time. |
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TIP #1:
Add oregano a little a time. Some people like a stronger oregano
flavor, others don't. Do it to taste. |
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TIP #2:
You want the sauce thicker than a regular pasta sauce, hence
the tomato paste. So if the water thins it too much, simply
cook it down a bit with the lid off. |
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TIP #3:
As with most of my recipes, freeze what you do not use. Next
time when you want to make a pizza, the sauce only needs to
be thawed over the stove! |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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