I had to do this post on pizza sauce as a teaser. Have any idea why?
I’ll give you a hint…it went on really really really good home made pizza.
Like, the best pizza ever.
And, this is like the best sauce recipe ever. We think. And we’re pretty serious about our pizza.
So you might want to make this sauce, and get ready for the pizza recipe.
You should be anxious, excited, even a little giddy.
I would be.
Stay patiently tuned.
Adapted from Peter Reinhart’s Pizza Quest
Makes Enough for 4 to 6 Pizzas
- 1 can (28 ounces) (unsalted if possible) crushed or ground tomatoes (Marzano preferably)
- 1/2 can tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon coarsely ground black pepper
- 1 teaspoon dried basil (or 2 tablespoons minced fresh basil)
- 1 teaspoon dried oregano (or 1 tablespoon minced fresh oregano)
- 1 tablespoon granulated garlic powder (sandy, not the fine powder)
- 1 to 2 tablespoons red wine vinegar, balsamic vinegar, or lemon juice, or a combination of both
- squeeze of honey
- Stir all the ingredients together, adding the salt gradually, to taste. (The basil and oregano are optional. We like the flavor it adds, but in an authentic Napoletana marinara pizza, made with true San Marzano sauce, you would use only oregano, and not in the sauce but as a garnish after the bake. The flavors of the herbs and garlic will intensify when the pizza is baked, so resist the urge to increase the amount). You can either use the tomatoes crushed, or blend into a smooth sauce, like we did (and we prefer), it's up to you.
- Do not cook this sauce--the tomatoes are already cooked when they go in the can and they will cook again on the pizza (of course, if using this over spaghetti or other pasta, in other words, if it won't be cooked again in the oven, then you can heat it up in a pan). This sauce will keep for 1 week in the refrigerator. DELISH!!