This is an absolutely awesome pizza sauce!! I've been making it for years to top both standard and Chicago-Style Deep Dish Pizza. It combines tomatoes, onions and garlic with herbs, spices and a hint of heat, but not too much. These ingredients are gently simmered to meld into a divine sauce.
Yield: about 2.5 cups - enough for 4 pizzas
Ingredients:
2 tbsps salted butter
2 tbsps olive oil
1 large yellow onion, very finely diced
1 tbsp white sugar
2 cloves garlic, minced
2 tsps dried oregano
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1 generous pinch red pepper flakes
1 28oz can crushed tomatoes
Directions:
1. In a medium sized saucepan over medium-low heat (3 out of 10) melt butter with olive oil
2. Add onion and sugar, saute 10 minutes
3. Add garlic, saute another 5 minutes
4. Pour in all herbs and spices, stir well and saute 2 minutes
5. Empty crushed tomatoes into the pan and bring to a boil
6. Reduce heat to low (2 out of 10) and simmer 20 minutes
Notes:
I use canned tomatoes for this recipe, over fresh, because of the lesser water content and overall consitency.
I split the end result into two and use the first half to top two pizzas then freeze the rest for the next pizzas.
Stores in an airtight container in the fridge for 4 days and in the freezer 4-6 months.
I didn't post nutritional info for this recipe because the serving sizes will vary widely.
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