I've said it before, and I'll keep saying it again and again. Using high-quality ingredients usually provides tasty food, granted you don't muck it up too much. This pizza sauce recipe is so easy, and the taste is amazing and all you want in a red pizza sauce- a mouthful of tomato, garlic, and oregano.
San Marzano tomatoes, if you've never heard of them, are like the Cadillac of tomatoes. Scratch that, they're like the Ferrari of tomatoes, since that's Italian and I doubt Detroit has good tomatoes. Given the choice, I'd rather take a Ferrari out for a few laps than a Caddy. They are pricier than your normal canned tomaters, but very worth it for a recipe like this- when you have few ingredients and want deliciousness. Even the dried oregano in the sauce was from last fall's harvest,
grinding the dessicated leaves with a mortar and pestle, the aroma
reached halfway across the house.
San Marzano Pizza Sauce
about 3 C
2 TB good EVOO
5 medium garlic cloves, minced
28 oz can whole peeled tomatoes, San Marzano preferred
1/2 ts kosher salt
1/4 ts freshly cracked black pepper
1/2 ts dried oregano
In a medium saucepan, warm up the oil over medium heat. When hot but not smoking, add in the garlic and cook for 30 seconds, stirring constantly. Add the tomatoes, reserving the juice, and smash up with a spoon, potato masher, or similar blunt object. Add the juice, the salt, pepper, and oregano, and bring just to a boil. Turn down heat to a simmer and cook for about 30 minutes, stirring occasionally. Let cool a bit before adding on top of an uncooked pie dough. Freeze leftover sauce in freezer bags, this recipes yields enough for about 3 pies.
This margherita pizza was inspired by the simple sauce. Here's a recipe for the dough, or see the pizza link above right. Good quality mozzarella was bubbling on top of this sauce, then some fresh basil leaves just plucked out of the garden. That's it. Simple, easy, and yummy, from just a handful of ingredients. That's eating well.