Pizza Sauce
Notes
- More salt in the sauce.
Yield
Enough for eight 12” pizzas.
Ingredients
- 2 1/2 pounds vine-ripened tomatoes (about 6)
- 29 oz tomato puree (3 cups)
- 3 tablespoons tomato paste
- 4 cloves garlic, finely minced
- 3 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Steps
- Preheat oven to 400 degrees.
- Slice the tomatoes in half, or quarters if they’re large. Sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.
- Meanwhile, combine the rest of the ingredients in a large saucepan and let simmer until thickened. Add roasted tomatoes when they’re done and mix until there are no large chunks (you can puree the roasted tomatoes first if you want to get precise about it). Continue to simmer until most of the water has evaporated and the sauce is thick. Set aside for the tomato pie.
Make-Ahead Notes
The sauce can be made ahead of time and kept in the refrigerator in an air-tight container until ready to use.