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Ideal Protein recipe: Pizza sauce 
3rd-Apr-2014 06:52 pm
L&O Cutter coffee

Homemade pizza sauce

Prep time: 5 mins (*sniggers* yeah, right)
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins

This easy classic homemade pizza sauce simmers for a good long time to allow the tomatoes, garlic, and oregano to mingle and meld. Freeze the leftovers so you have pizza sauce at hand whenever you have a hankering for good homemade pizza.

Author: Kitchen Treaty
Recipe type: Sauce
Cuisine: Italian
Yield: About 2 cups sauce

Ingredients
  • 1 Tbsp olive oil

  • 1 Tbsp minced garlic (about two or three large cloves)

  • 1 Tbsp dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)

  • 1 tsp dried basil

  • 2 cans (14.5 ounces each) diced tomatoes (undrained) or 2 pounds diced fresh tomatoes

  • 1 tsp sugar or 3-4 1-2 packets of Splenda or pinch Stevia (to taste)

  • 1/2 tsp red pepper flakes (this makes for a lot of heat; recommended that you start out with 1/4 tsp or even just a generous pinch if you’re unsure)

  • 1/2 tsp kosher salt

  • Black pepper to taste


Directions
  1. In a medium saucepan over low heat, warm the olive oil.

  2. Add the garlic and cook, stirring, for about a minute. If you’re using dried oregano, add that and the basil along with the garlic. If you’re using fresh, add it to the sauce at the end of the cooking time.

  3. Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.

  4. Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.

  5. Simmer uncovered for 90 minutes.

  6. Stir in fresh oregano, if using.

  7. Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender, purée if desired.

  8. If using fresh oregano, stir that in after the hour and a half cooking time.


Verdict: Less Splenda and more oregano (& maybe basil)--oh, and better tomatoes--and I think it will be delicious. It's pretty good as it is.

Recipe from here
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