Wednesday, September 15, 2010
I have been so underwhelmed by not only the variety but also flavorless pizza sauces in our local grocery store. I’ve tried the brand and grocery-store private label pizza sauces, and all have been tossed aside in favor of SPAGHETTI sauce to top our homemade pizzas. Quite frankly, those pizza sauces are an insult to the homemade pizza dough. Due to this, I set out to find homemade pizza sauce recipes, and found a terrific one on Scraping the Skillet’s cooking blog. The ingredients are what I had on hand and easy- you essentially dump everything in a pot, and allow it simmer for ~30 minutes for the flavor to marry. This sauce is flavored with garlic, basil, and other herbs, and can be used not only for pizza sauce, but as a dipping sauce (think calzones, mozzarella sticks) as well. The original recipe has 1 Tbsp of red pepper flakes- I can only imagine how spicy that sauce could be! I reduced it to 2 tsp and it still had a little heat- So if you’re looking for something on the milder side, I would recommend using only 1 tsp of red pepper flakes. This does make a lot of sauce, so just keep the extras in the fridge for your next Italian night!
Homemade Pizza Sauce
28 oz. can diced tomatoes, undrained (I like to use petite-diced cut canned tomatoes)
3 Tbsp olive oil
1 Tbsp dried basil
1 tsp dried oregano
3-4 cloves of garlic, finely minced
2 tsp crushed red pepper flakes (somewhat spicy, halve this for a milder sauce)
¼ tsp. salt
1. Toss everything into a sauce pan and bring to a boil. Simmer for 15-30 minutes. (I let mine simmer for 45 minutes.)
2. Once you have simmered the sauce to meld the flavors, remove it from the heat and use a potato masher to break up any tomato chunks. Or, if you want something more rustic, leave the chunks.
One final tip: after what seems like zillions of pizzas we’ve determined that with sauce less is more. Don’t put too much on your crust or things won’t cook properly and the cheese is likely to slide off. This sauce gives you all the flavor you need so you don’t need to overload it.
Source: Adapted from Scraping the Skillet