My Favorite Pizza Sauce
1 medium onion, finely chopped
2 tablespoons olive oil
16 ounce can whole/chopped Italian plum tomatoes
2 teaspoons concentrated tomato puree
1 tablespoon white wine vinegar
3 teaspoons sugar
In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.
Classic Pizza Sauce
3 tbsp. - Butter
16 oz. - Tomato puree
3 tbsp. - Olive oil
1 tsp. - Salt
3 - Garlic cloves, minced
1/4 tsp. - Black pepper
3 - Yellow onions, large , minced
1 tsp. - Whole oregano
2 qts. - Whole Italian tomatoes, canned or fresh, peeled and cooked
1 tsp. - Whole basil
In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion.
Add the tomatoes, salt, pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher.
Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup.
If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.