Pete's Submitted Recipes«
Page 172 of 181 »
Tomato Pizza Sauce
2 large tomatoes, quartered, seeded and drained, or 2 20oz cans Italian plum tomatoes, also seeded and well drained
2 cloves garlic, chopped (chop finely if using the stir method below)
1/2 tsp dried red pepper flakes
1 cup tomato sauce
1/4 cup tomato paste (I usually use a little more... like 4-5 teaspoons out of the little can)
pinch of salt
freshly ground black pepper, to taste
1 teaspoon sugar
1 1/2 tsp fresh oregano or 1/2 tsp dried
1 1/2 tsp fresh basil, or 1/2 tsp dried
Place tomatoes in food processor and chop coarsely. Add remaining ingredients and mix. If sauce is made in advance and liquid separates, mix well before using. Do not drain off liquids.
OR, do what I do and simply chop the tomatoes by hand and stir everything together in a bowl. (Less to wash!) Personally I like chunks of tomato in my pizza. I've found that the longer it sits the more the flavors will "marry" so letting it sit in the fridge for an hour or so while your dough rises is a good idea.
For those that don't like spicy food, axe the red pepper flakes.
Makes 2 cups. (about enough for 2 large pizzas)
Original Source: Beyond Parsely (I've modified it a bit...)
Submitted by: Pete on July 25, 2010, 6:08 pm
Share this recipe: