23. November 2012
The price of name brand, canned pizza sauce that doesn't suck is prohibitively expensive down here when it's available at all, so we needed to improvise. The following is the culmination of five years of serious pizza sauce research, or quite possibly fifteen minutes of Google time.
This recipe uses only locally available ingredients, is pretty simple to make and for us the output is enough sauce for about 8 normal sized pies.
Good luck and enjoy!
- 2 cans (12 ounces each) tomato sauce
- 1 can (12 ounces) tomato paste
- 2 tomatoes - diced (optional)
- 2 tablespoon Italian seasoning
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoon red wine
- In a large saucepan over medium heat, combine tomato sauce and paste.
- Add remaining ingredients; mix well.
- Bring to a boil, stirring constantly.
- Reduce heat; cover and simmer for 30 minutes stirring occasionally.
The sauce will keep frozen up to 6 months and for what it's worth, we freeze it in double lined Ziplock baggies so that they conform to the odd, free space shapes in our small, external freezer.