best pizza sauce recipe?

RRP’s PIZZA SAUCE

Based on a recipe from BGE board but altered for our tastes

• 36 leaves of fresh basil diced (or 1 oz package of fresh basil from store)

• 3 T dried basil

• 1.5 tea dried oregano

• ¾ cup chardonnay or white zin

• ¾ cup fresh minced onion

• 4 cloves of garlic chopped fine

• 3 T extra virgin olive oil

• 18 Roma tomatoes each cut into 8 pieces

• 1  6oz can of tomato paste

• 3 tea California style garlic salt (that’s 1 tea PER layer)

• freshly ground pepper (15 good grinds PER layer)

      Optional - but really needed IMO add 2 tea of kosher salt to the final full batch

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 3/4 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 14” 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. 

Enjoy!  Ron Pratt aka RRP

             Dunlap, IL