Pizza Sauce

Giorgio Pizza Sauce

Giorgio Celmo

Ingredients:

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh garlic

1/4 cup finely chopped onion

1 can Italian style whole crushed tomatoes seeds removed

1/2 teaspoon dried oregano

1/2 teaspoon dried basil (optional)

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon tomato paste

1-2 tablespoons tomato ketchup

How to make Basic Pizza Sauce

In a medium saucepan, saute garlic and onions in olive oil until tender about 2-3 minutes. Add seasonings and continue cooking a few more minutes. Stir in can of crushed tomatoes, tomato paste and then add tomato ketchup. Simmer on low heat for about 10 minutes. Makes about 1 1/2 cups.

Note:
If you like a very smooth consistency for the sauce then you can blend it in a blender once the sauce is cooled to the desired consistency.
Amount of tomato ketchup to be added to the sauce depends on how sweet you want the pizza sauce. Canned tomatoes at times taste a little bit sour so you need to adjust the amount of ketchup  per your taste.

Pizza sauce comes in infinite varieties and taste, from a very smooth consistency to a full bodied chunky style. This recipe allows you to make the sauce either way. I myself like it a little chunky so when I blend it I leave a little texture to the sauce. The reason I use canned whole tomatoes is they have more flavor and are generally better tomatoes. Canned diced or chopped tomatoes are lesser quality, once chopped or diced then cooked have less flavor.