Classic Pizza Sauce
This recipe makes enough sauce for about five pies, because who wants to go to the trouble of making just a small amount for one pizza? Freeze any leftover sauce in 1⁄2-cup plastic containers or zippered plastic bags for up to 3 months; thaw in the micro wave on low or in the refrigerator overnight. Although onions are sometimes traditional in pizza sauce, this recipe omits them because they make the sauce too sweet. Besides, onions are best as a pie topping.
- One 28- ounce can reduced- sodium crushed tomatoes (see Note)
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- Up to 1⁄2 teaspoon red pepper flakes, optional
- 1 garlic clove, minced
Instructions:
- Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper fl akes (if using), and garlic in a large saucepan set over medium- high heat. Bring to a simmer, stirring occasionally.
- Set the lid askew, reduce the heat to low, and simmer slowly, stirring occasionally, until the tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using, or store, covered, in a plastic container in the refrigerator for up to 3 days. The best way to get sauce on a stretched dough is to use a ladle; spoon the sauce into the middle of the crust, then use the back of the ladle to spread the sauce evenly over the crust.
- NOTE: The quality of the tomatoes will directly affect the quality of the sauce.Do a taste test sometime to discover a brand with true tomato taste without too much salt or acid.