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ISO: ISO: great pizza sauce recipe... looking for a basic sauce like the Boboli packets or
- Thread starter cheezz
- Start date
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Never had a Boboli pizza, but I like this one from Sara Moulton - REC Easy Pizza Sauce - good, thick
1 can (28-ounces) whole peeled tomatoes w/juice
1 small sweet onion, minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to saute
Empty contents of tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
In a heavy bottom 2-quart saucepot, add the olive oil over a medium high flame and heat a little. Add onions and saute until slightly translucent.
Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano.
You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes (Dawn's note: if you simmer longer, it becomes richer and thicker very quickly).
If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
1 can (28-ounces) whole peeled tomatoes w/juice
1 small sweet onion, minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to saute
Empty contents of tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
In a heavy bottom 2-quart saucepot, add the olive oil over a medium high flame and heat a little. Add onions and saute until slightly translucent.
Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano.
You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes (Dawn's note: if you simmer longer, it becomes richer and thicker very quickly).
If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.