Pizza Sauce

Pizza Sauce


  • 3 pounds ripe tomatoes
  • 3 oz.s tomato paste
  • 1 to 2 cloves garlic
  • 1/4 to 1/2 cup minced onion (optional)
  • 2 to 3 tablespoons extra virgin olive oil
  • sugar (optional)
  • fresh Oregano
  • fresh Thyme
  • fresh marjoram
  • salt
  • pepper


Place tomatoes into boiling water until skin loosens Remove skin, core, cut in half, remove seeds, dice. Mince garlic Put oil into large skillet and heat to medium-hot. Add tomatoes, tomato paste, onion, and garlic Adjust heat to bring mixture to a good simmer. Cook down, stirring constantly, at least 20 minutes, until thickened. Turn off heat. Add sugar (I like 2 tablespoons, depending on how sweet the tomatoes are to begin with) and spices (I like approx. 1 tablespoon oregano and a teaspoon or so thyme, dash of marjoram; exact measures depend on your preferences and strength of spices). If using dried spices 1 teaspoon oregano, 1/4 to 1/2 teaspoon thyme. Add salt and pepper if you wish. Let slowly cool, stir occasionally to fully incorporate spice flavors. If you find you didn't put enough garlic in, throw in garlic powder. Need more onion? Onion powder! I keep coming back to the following toppings: whole milk (not skim) mozzarella black olive halves jalapeno pepper slices, good old pepperoni, slightly thick...not those wimpy Hormel slices. Now, if only I could find a good pepperoni...(hate limp pizza syndrome? Spread the pepperoni out on some napkins and microwave for about 30 seconds on high to drive off some of the excess oil before building your pizza)

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