Saturday, December 6, 2008
This sauce was born due to a lack of tomato paste in the pantry. Tonight I got a hankerin' for pizza, and while perusing sauce recipes on the net, I discovered they all required tomato paste. It no doubt lends richness to the sauce, but the crushed tomatoes I decided to use here are contenders too.
If available, fresh herbs and real garlic and onion will of course be superior to the dried versions, but this was pretty darn good (and simple) for lickety-split sauce-making.
I used a whole wheat/white wheat combo for the dough, which is a little trickier to press out than a straight white dough, but hey! it makes me feel more virtuous!
Would've turned out great except for cooking it too long; it was more like a large pizza cracker (note to self: 8 minutes at 450 degrees, not 18 minutes at 450 degrees...)
1 (15 ounce) can crushed tomatoes (I used Furmano’s)
1 Tbs. olive oil
1½ tsp. sugar
1 tsp. Italian seasoning
½ tsp. salt
½ tsp. garlic granules
½ tsp. onion granules
¼ teaspoon ground black pepper
1/8 tsp. cayenne pepper
Place all ingredients in a small saucepan, heat to a low boil, and simmer for 20-30 minutes. Adjust seasonings to taste, allow sauce to cool, and spread on prepared dough.
Note: if time allows, use a couple of tablespoons of diced onion and a minced garlic clove (or more to taste) instead of the granules.