Back in 2005, I undertook the quest for the perfect pizza crust. It took me a few tries to get it right, but now my family is so spoiled by homemade pizza that they’re not crazy about ordering pizza. Mission accomplished.
One significant problem with making pizza at home is the sauce. What do you use? Ragu and the like make some pretty good ones, or you could go alfresco by using a tomato-ie spaghetti sauce. But I never could really get the hang of that. For some reason, I always remebered to pick up pepperoni and sun-dried tomatoes, but never could remember to get sauce.
Well, this year I was at Costco and found (surprise) el cheapo tomato sauce and tomato paste. I grabbed them both, and on that night was born some serious pizza sauce. There’s really not much too it…. In fact, it’s got in it exactly what you’d expect. What you see here is the first attempt, and it turned out just right.
about the tomatoes
I’m sure you know how to make the kickin’ marinara. I don’t, and quite frankly, I don’t have the time, either. If you’ve got an easy way to do this, come stay with me in Vermont one fall, and we’ll stew tomatoes.
15 ounce canned tomato sauce
6 ounce canned tomato paste
3 or 4 cloves fresh garlic, diced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
For best results, make in advance and refrigerate. It’s easier to manage a pizza that’s built from ingredients that are cool or cold. Combine all ingredients in a 2 quart saucepan.
Cover and bring to a simmer over medium heat. Reduce to heat to medium-low and simmer for at least 20 minutes. Don’t worry if it takes a bit longer. After all, it’s pizza sauce—put it on your schedule.