Even if you start fresh with tomatoes, it still doesn’t take much time.
And it’s head and shoulders better tasting than that stuff in jars and cans with goodness knows what in it.
Not that I am utterly opposed to cans. I have a recipe that actually has 2 cans of soup in it! lol
This recipe takes a short time to prepare and so give it a try.
- 1 15oz can tomato sauce (or equivalent 1 cup of fresh, peeled tomatoes, pureed)
- 2 cloves garlic, micro-planed.
- 1 TBSP grated onion
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp red pepper flakes
- 1 TBSP finely chopped fresh flat-leaf parsley
- Place it all together in a small sauce pan.
- Leave pan top ajar so steam can escape.
- Put it on a slow bubble, and continue until reduced to proper consistency–between the sauce and a paste.
- Cool before spreading on the uncooked dough.
Serves: about 1 1/2 cups of pizza sauce
NOTE: This recipe makes more than I use on a large jelly-roll sized pizza by about a good half cup. I freeze the balance, and each time I make the sauce, I add the left-overs until I have enough to make a pizza without having to make the sauce. So about every three times, I get a freebie!