Friday, February 19, 2010
This is my new favorite pizza sauce. I threw it together with items I already had on hand and the husband and I both agreed: much better than jarred sauce. You actually don't even have to cook it, but I like to do so as it breaks down the tomato chunks and helps the flavors meld.
You can easily adapt this to your personal preference: up the amount of herbs, use fresh instead of dried (definitely increase the quantities if you do this), omit the pepper flakes, etc.
This is the sauce that is pictured with the pizza bites.
Source: Cooking in Cucamonga Original
1 can tomato sauce
1 can stewed italian tomatos
1 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried tyme or rosemary
1/2 teaspoon dried chili flakes
1 tablespoon pepper
2 teaspoons garlic salt
Pour all ingredients into a pot and simmer on medium-low. Smash the stewed tomatos up a bit as they simmer, to your desired chunkiness. Once the sauce is heated through and the tomato paste and stewed tomatos are fully mixed together with the herbs, spread on your favorite pizza crust, add your desired toppings, and bake.