Thick & Rich Homemade Pizza Sauce
Makes 3 cups
Source: budgetbytes.com
Ingredients:
2 Tbsp olive oil
1 clove garlic, minced
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1/2 Tbsp sugar
3/4 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
Freshly cracked black pepper
1 pinch crushed red pepper (optional)
Instructions:
Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).
Notes:
To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.
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Makes 3 cups
Source: budgetbytes.com
Ingredients:
2 Tbsp olive oil
1 clove garlic, minced
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1/2 Tbsp sugar
3/4 tsp salt
1 tsp dried basil
1/2 tsp dried oregano
Freshly cracked black pepper
1 pinch crushed red pepper (optional)
Instructions:
Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).
Notes:
To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.
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