A few years ago I decided I was sick of getting sub par Italian food at some of the big generic chain restaurants. I would take left overs home and end up having to spice them up and literally took paper towels to pasta and pizza to soak up all that added oil and grease. To this day if I do go out to eat Italian I ask for extra minced garlic on the side. I find myself thinking, and my husband saying, “you can make way better food at home.” And I think you can too!
Don’t get me wrong I cheat from time to time, scratch made does not always equal the best and it’s not fast. I’m still trying to perfect my fresh pasta making skills, but I do think simple and fresh ingredients can make some amazing sauces. This is one of my favorites and most simple recipes with only 6 ingredients. Yes it does take some time to cook down, but that’s it! You can even make it a couple of days in advance if you’re short on time. I will throw it together Sunday afternoon use it for pizza that night, then make another pasta and a pizza dish for 2 more dinners that week.
The Best Pizza Sauce
Beyond throwing all the ingredients into a pan to simmer, there is minimal work involved in peeling your fresh tomatoes. And I mean a very tiny amount of effort. Start with very ripe vine ripened tomatoes from your garden, farmer’s market, or local grocer. Then simply take the green stems off and then throw your whole tomatoes into a pot of boiling water. As soon as the peel begins to split, with a slotted spoon or spider, scoop out the tomato and place it in an ice water bath to cool (takes 2-5 minutes). Once your tomatoes are cool enough to touch (5-10 minutes), simply pick then up in one hand, and gently pull off the peel in the other. I then chop them in half or in quarters and throw them into my pan to make the sauce and discard the peels. Honestly this takes maybe 10 minutes with cooling time, and the peel comes right off.
If you really want to skip this step, you can use roma tomatoes and just leave the peel on, or you can used canned tomatoes. But I’m telling you fresh is the way to go.
- 20 Very Ripe Medium-Sized Tomatoes (baseball size)
- 3 Cloves of Fresh Garlic, Minced
- 1 Tbs. Kosher Salt
- ½ tsp. Crushed Red Pepper
- 3-4 Tbs. Fresh Basil, Chopped
- 1 Tbs. Olive Oil
- First, prepare your tomatoes.
- Throw your halved, peeled tomatoes into a large skillet over medium heat and allow to rapid simmer for 20 minutes to reduce.
- Then add garlic and salt. Allow this to simmer for an hour or so until it has reduced by half, stirring occasionally.
- Then add your remaining ingredients of crushed red pepper, basil, and olive oil. Allow for the sauce to reduce until your desired consistency. I always let mine reduce to a pizza sauce thickness, so I let it reduce by half again, before it is done (about another 30 minutes).
Ps… I’m finding it really hard to to take pictures of tomatoes, cooking tomatoes, tomato sauce..etc any suggestions for this novice photographer?
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