Homemade Pizza Sauce
Homemade Pizza Sauce is a must make at the beginning of spring is tomatoes are abundantly available and at a steal too. This sauce is tempered with Italian seasonings and cooked slowly for 40-60 minute to release complete flavor.
I am re-visiting my old recipes in new avatar it seems and this revisit is not intentional.
I have a pizza sauce recipe posted here but I decided to give it a separate entry as I myself end up perusing it quite often.
Anything good should stand alone, irrespective of the pizza, though the Napoletana Pizza is awesome.
So the same recipe in just a new packaging and new place.
And seriously it is the best pizza sauce ever. Don’t doubt my word. It’s written in the Stars.
This is a versatile sauce which can be used for pizza and pasta alike. It is simple and easy to make.
Ingredients
- 2 tablespoons of Olive Oil
- 1 tablespoon of Butter
- ½ Cup of Onion, chopped
- ¼ Cup of Celery, chopped
- 1 Cup of Tomato Sauce (3/8 Cup Tomato Paste + ½ Cup Water)
- ½ Cup of Tomato Paste
- 2 Tablespoons of Cheese, grated
- 1 teaspoon of Dried Basil
- 1 teaspoon of Dried Oregano
- ½ teaspoon of Salt
- ½ teaspoon of Sugar
- ¼ teaspoon of Black Pepper
- 1 small – Bayleaf
- 1 teaspoon of Fennel Seeds
- 2 tablespoon of Tomato Sauce/ Ketchup (optional if you want the color to be bright red)
Instructions
- In a large skillet, melt butter with oil. Add the onion and celery. Saute until soft and transparent.
- Add tomato sauce and tomato paste and stir well.
- Add the remaining ingredients and bring to slow simmer.
- Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
- Remove the bayleaf and use as required.
Notes:
It is versatile and can be used for both pasta and pizza.
You can strain it to achieve smoother look but I prefer not to.
It stores well in refrigerator for upto 3 months.
