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Holy tomatoes @Tjcoley! Did you grow all the tomatoes for your sauce extravaganza?
To each his/her own but I have been making this sauce for at least 10 years and we love it. I make it and freeze it so that the effort is only done once a year, but lasts without freezer burn for months.
RRP’s PIZZA SAUCE<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Based on a recipe from BGE board but altered for our tastes
IMPORTANT first step: steep the dried basil and dried oregano in the wine for 20 minutes
In a skillet sauté onion and garlic in olive oil until onions turn translucent, stirring frequently.
Using a Dutch oven add tomatoes, paste, onions/garlic and remaining ingredients. I put them in so there are three layers. Cover pot and simmer for 1 hour. Remove form heat and puree in a blender until smooth. Pour back into the Dutch oven minus the lid this time and simmer until the sauce thickens to a consistency of cold catsup.
Package in ½ cup quantities using ZipLoc snack bags. Freeze. Yield will depend on the size of your Romas, but normally this recipe is good for 9 to 12 bags. My pizzas are 12” in diameter so you might want to adjust according to what size you make.
Hint: During the thickening stage cover the pot with a spatter guard as that sauce really pops when it erupts and can make a mess of your stove. BTW this sauce is also good with bread sticks.