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Sunday, April 19, 2020

5 Minute Pizza Sauce

Necessity is the mother of invention. Today we are making sourdough pizza crusts. When I looked in the pantry, we only had jarred marinara sauce and canned diced tomatoes. We find the marinara sauce is fine for pasta when we don't have time to make it from scratch, but the jarred sauce is way too sweet for our pizzas. I put this recipe together today and I think it is a big success. Give it a try and let me know what you think.

Ingredients
1 can of diced tomatoes (15 ounces)
3 tablespoons of tomato paste, or 1 small or ½ of a large tomato (drain seeds and juice)
1 tablespoon tomato catsup
1 tablespoon olive oil
1 teaspoon Balsamic vinegar
1 teaspoon Worchestershire sauce
½ teaspoon dried granulated onion
½ teaspoon dried granulated garlic
½ teaspoon dried basil flakes
½ teaspoon dried oregano flakes
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried tarragon (optional)
½ teaspoon chili pepper flakes (to taste)
½ teaspoon salt (to taste)
¼ teaspoon fresh ground pepper

Directions
Add all ingredients to a blender and puree until well mixed. If you used fresh tomatoes, you need to strain the mixture through a sieve to remove any of the excess water from the tomatoes. Pour the sauce into a jar and refrigerator for a couple of hours. The flavors will intensify as the sauce sits. The sauce will keep for 7 to 10 days.

This recipe probably makes enough sauce for about four 10-12" pizzas.
Sourdough Pizza Crust, sauce onion, sweet peppers, pepperoni, and our favorite cheeses.

1 comment:

  1. Where's the "Love it" check box? This is the first "red schmear" I've ever tasted that gives a notable character to a pizza. No longer is it only the flavor of the other toppings. I'd eat a pizza with just this sauce on it. It also leaves you with a delightful little after-glow from the black and chili pepper. Zounds!

    ReplyDelete

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