And that’s all I have to say about that.
(Really…it’s all I can say – menopause has stolen my brain this morning.)
Why are you posting a recipe for Pizza Sauce, Jan? you may be asking. Could it be that you made pizza this weekend?
Well…maybe. You’ll just have to wait and see, now won’t you?
Why did you make pizza sauce when you can buy it in a jar? might be your next question, to which I respond: Really? There are all of two brands of bottled pizza sauce at our local grocery store and the second ingredient on both of them, right after tomato sauce, is sugar. Well, the name-brand one actually lists high fructose corn syrup – the organic brand lists organic cane sugar (at least it is free from GMOs).
To heck with that, I also say.
This was a very off-the-cuff preparation – I just started throwing things in a pan and half an hour later I had a surprisingly tasty pizza sauce. My only regret is that my herb garden is still dormant (although both the thyme and sage are showing signs of life) and I had to depend on dried herbs – fresh would have taken it over the top from “surprisingly tasty” to “should be its own food group.”
Plus, it’s just drop-dead easy – no chopping required – ready in 30 minutes, and costs less than that jar from the grocery store that is full of sugar. That’s a win in my book.
Note: My sauce had a rather “rustic” texture; I’m not sure if it was due to the dehydrated onion or the tomato sauce I used was some I’d canned last summer. Whatever the reason, I liked it, but if you want a smooth sauce, just blitz it with an immersion blender.
This will thinly sauce one 10″ – 12″ pizza, which is fine for me – I don’t like a lot of sauce (or cheese) on my pizza. If you do, you can easily double the recipe.
- makes about 1 1/4 cups
- 4 cups tomato sauce
- 1 tablespoon red wine vinegar
- 1/2 cup grated Pecorino Romano or other hard Italian cheese
- 1 1/2 teaspoons kosher sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon garlic powder
- 2 tablespoons dehydrated onion
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Combine all ingredients in a medium saucepan over high heat.
- Bring to a boil; reduce the heat to medium-low and simmer, stirring occasionally, until reduced to about 1 1/4 cups, about 30 minutes.
- Remove from heat and cool; season to taste with additional salt and pepper if necessary. Discard bay leaf before using.
- Nutrition (per serving): 77 calories, 1.3g total fat, 3.7mg cholesterol, 410.1mg sodium, 508.8mg potassium, 13.5g carbohydrates, 2.5g fiber, 7g sugar, 3.2g protein