My favorite HVAC company has come and gone, and our house is cool again! Now I can make pizza with my favorite sauce. This is something that I just threw together one night and I've never measured exactly what I put in it. For you all, though, it's worth it to slow down and measure, so that I can share. If you don't already have a favorite sauce, give this one a try.
This pizza is made with the Best Ever Pizza Crust, Daiya mozzarella style (not too much), sliced cremini mushrooms and sliced Tofurkey brats.
My Favorite Pizza Sauce
Instead of vermouth, you can use red wine, or 1 teaspoon balsamic vinegar. If you have fresh herbs like basil or oregano, you can throw some of those in, too and reduce the dried ones accordingly.
1 14.5 ounce can diced tomatoes (I alternate between fire-roasted and Italian ones)
1 teaspoon olive oil
3 or 4 fat garlic cloves, minced (about 2 tablespoons)
1 tablespoon tomato paste (I like the double concentrated kind)
1 tablespoon vermouth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt to taste (about 1/4 teaspoon)
pinch of red pepper flakes
pinch of freshly ground black pepper
Drain tomatoes over a small bowl and reserve the drained juice for another use.* Heat olive oil to medium in a skillet. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes and remaining ingredients and stir. Raise heat until sauce bubbles around the edges and then turn down heat to low. Cook until vermouth cooks off, about 5 minutes. Mash with a potato masher or large wooden spoon.
Makes enough for 4 individual pizzas or two large ones.
*If you have some tomato-based soup, chili or curry in the freezer, you can add the drained tomato juice to the top.
Instead of vermouth, you can use red wine, or 1 teaspoon balsamic vinegar. If you have fresh herbs like basil or oregano, you can throw some of those in, too and reduce the dried ones accordingly.
1 14.5 ounce can diced tomatoes (I alternate between fire-roasted and Italian ones)
1 teaspoon olive oil
3 or 4 fat garlic cloves, minced (about 2 tablespoons)
1 tablespoon tomato paste (I like the double concentrated kind)
1 tablespoon vermouth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt to taste (about 1/4 teaspoon)
pinch of red pepper flakes
pinch of freshly ground black pepper
Drain tomatoes over a small bowl and reserve the drained juice for another use.* Heat olive oil to medium in a skillet. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes and remaining ingredients and stir. Raise heat until sauce bubbles around the edges and then turn down heat to low. Cook until vermouth cooks off, about 5 minutes. Mash with a potato masher or large wooden spoon.
Makes enough for 4 individual pizzas or two large ones.
*If you have some tomato-based soup, chili or curry in the freezer, you can add the drained tomato juice to the top.
Mmmmmmmm, you have me drooling here. Now all I will think about all day is pizza!
ReplyDeleteI'm bookmarking this to try the next time I make pizza! I've been making my own spaghetti sauce for a couple years now, but have still been buying pizza sauce in jars at the store for some reason... clearly it's time to change that.
ReplyDeleteThe vermouth is a brilliant addition! Definitely going on my list of must-makes.
ReplyDeleteThe ingredients of your pizza sauce look delicious. I’d love to try it at home. When I’m eating pizza, I don’t care what sauce it has because I focus more on the toppings. I enjoy pizza with different mixtures of toppings, especially veggies.
ReplyDelete