Friday, March 26, 2010

One Pizza Sauce to rule them all.

The best I've ever had.  The original recipe came from a popular one on, but I tweaked it a bit, as is my wont.

  • 1 tablespoon olive oil
  • 1/4 tsp dried minced garlic (or 1 clove minced)
  • 2 tablespoons dried minced onion (or 1/2 c chopped)
  • 2 (8 ounce) cans tomato sauce (or 2 6 oz cans tomato paste + some water, or some combination thereof)
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed
1.  If you have a fussy toddler like me, break up fennel seeds in a blender or mortar and pestle so that she can't pick them out and wrinkle her nose at them.
2.  Heat olive oil, onions, and garlic on low in a saucepan until they've rehydrated a bit.  (If using fresh, saute onions on medium heat until cooked, then add garlic for about 30 seconds.  Garlic burns easy.)
3.  Add remaining ingredients and simmer on low for up to an hour to help flavors blend, stirring periodicaly.  (If you're like me, heat through and immediately smear it on the pizza because you didn't think to make it ahead.  Works great that way too.)

It freezes well, so double or triple the recipe and freeze if you'd like.  I'm thinking about making up small jars of all the dried items (onions, garlic, cheese, herbs, spices, sugar, etc) so that I can just dump it into 16 oz of tomato sauce when I need a quick sauce-- or to give as gifts.

Seriously.  It is THAT good.  The only thing I can imagine improving it is the onset of fresh basil and oregano when the summer garden gets rolling.


Anonymous,  March 28, 2010 at 12:19 PM  

Sounds yummy!!!

Kerri Fivecoat-Campbell March 29, 2010 at 7:28 AM  

Sounds great! If you ever get up toward Gassville, there's a pizza shop there that just took national honors in a competition. Nema's, I think is the name!

Post a Comment