In our family pizza is it’s own food group. We love pizza. For the longest time I was not a homemade pizza kind of girl. For me the whole idea of pizza night was that I didn’t have to cook and I didn’t have to clean up. Order a pizza. Have it delivered. Eat the pizza. Throw away the box. In recent years I have changed my tune a little. I enjoy the process of making pizza from scratch and specifically I enjoy being able to make a specialty pizza without the price.
This little pizza sauce is a keeper. I used to keep a bottle of spaghetti sauce on hand to use as a basis for a pizza sauce. Without fail it would get used in some other dish and I wouldn’t have what I needed to start a pizza. I love this recipe because I always have the ingredients that it calls for, it’s quick and easy to make, it’s versatile and it tastes delicious. Use this sauce for pizza, slather it on bread, make an Italian bruschetta, use it as a dip with chunks of french bread or eat it out of the bowl like my adorable granddaughter.
You’ll need a can of diced tomatoes, 1/4 cup sliced fresh basil OR 1 1/2 tablespoons dried sweet basil, 3 cloves of garlic minced or pressed, one tablespoon olive oil, 1/2 teaspoon salt and about 1 1/2 tablespoons of granulated sugar (optional).
In a medium sized sauce pan over medium heat, saute garlic in olive oil for about 30 seconds or until it starts to turn a lovely golden color. Add undrained tomatoes, basil, salt and sugar. Bring to a boil and then reduce to a low simmer. Simmer for about 15 minutes, stirring occasionally, until most of the moisture has evaporated. Use it immediately or store it up to 5 days in your refrigerator. If I know that pizza is on the menu in the coming week I love to make it ahead of time to simplify pizza night.
- 3 cloves garlic pressed or minced
- 1 tablespoon olive oil
- 1 14.5 can diced tomatoes, undrained
- 1½ tablespoons dried basil OR ¼ cup fresh basil, sliced
- 1½ tablespoons sugar
- ½ teaspoon salt
- In a medium size sauce pan, heat olive oil over medium heat.
- Add minced/pressed garlic and saute for about 30 seconds or until the garlic starts just turn golden.
- Add diced tomatoes, basil, salt and granulated sugar.
- Bring to a boil and reduce heat to a simmer.
- Simmer for about 15 minutes or until most of the moisture has evaporated.
Leave a Reply