Ingredients
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2
-
1
-
1
-
2
-
8
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Tomato Sauce for Chicago Style Pizza, From the awesome book “Pizza” by Diane Morgan. This recipe is so yummy on deep-dish pizza and probably on regular pizza too!, Sorry, but this was too acidic for us. I LOVE the red pepper flakes, exactly the right ingredient for pizza sauce! My BF wouldn’t eat this though, due to its “I’m a big baby and can’t eat anything that tastes like it might exacerbate my ulcer” taste. Guess I gotta go with something sweeter or cut it with red peppers. sigh. I wanted to use this for Pizza Roll-Ups #50772 but I ended up adding it to my lasagne meat sauce. He’ll never know!, Very good, used tomatoe puree as my family does not like chunky sauce. I also sauteed a little onion in some olive oil before adding the tomatoes. Followed the rest of the recipe but added just a little sugar at the end to cut the acidity. This was a very good thick sauce that has a lot of flavor from just a few ingrediants. Thank you for the recipe.
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Steps
|
1
Done
|
Place the Tomatoes, Including the Juice from the Cans, Into a Large Stockpot. |
|
2
Done
|
Crush the Tomatoes Using the Back of a Large Spoon, or Just Squish Them With Your Hand. |
|
3
Done
|
Stir in the Oregano and Salt. Simmer the Tomatoes, Uncovered, Over Medium-Low Heat Until the Sauce Is Thick and All the Liquid Has Evaporated, About 50 Minutes. |
|
4
Done
|
Remove from the Heat and Let Cool. Stir in the Garlic and Basil. |
|
5
Done
|
Add the Red Pepper Flakes, If Desired. |
|
6
Done
|
Use Immediately, or Refrigerate in a Tightly Covered Container For Up to 3 Days, or Freeze For Up to 2 Months. |
|
7
Done
|
Bring to Room Temperature Before Using. |
