Here’s a great, all-purpose recipe for pizza sauce. We all love pizza, right? They’re one of my very favorite things to make at home because there’s really no limit to what kinds you can make, and they’re almost impossible to mess up. For pizzas that call for a tomato-based sauce (and most do), I think this one is perfect. It comes from a cookbook called Crazy Plates by Janet and Greta Podleski. I’ve mentioned in a previous post that they are two of my favorite cookbook authors. I’ve never gone wrong with any of their recipes.
This sauce can easily be doubled or tripled. Just put the extra into a mason jar or tupperware container and stick it in the freezer. That way when you’re craving pizza or your family members are hollering for some, you’ve got a headstart with this pizza sauce.
And speaking of freezing pizza related ingredients, here’s a link back to my favorite pizza dough recipe. I often make large batches of that and then freeze individual portions. To freeze it, just make up the dough, shape it into a ball, then I like to wrap it in plastic wrap and put it into a ziplock bag. Then just take out your dough a few hours before you need it so it can thaw and rise simultaneously on the counter.
- 1 tsp olive oil
- 1/2 cup minced onions
- 1 clove garlic, minced
- 2 cups tomato sauce
- 1 (6oz) can tomato paste
- 1 Tb dried oregano
- 1 Tb red wine vinegar
- 1 tsp sugar
Heat olive oil in a saucepan over medium heat. Add onions and garlic. Cook for 2-3 minutes, until onions have softened. Add remaining ingredients. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Cool before using.