best pizza sauce recipe?

That question is so wide open as it relates to personal taste.  We're pizza fans big time and have found this to be our favorite sauce.  You decide friend 

http://www.foodnetwork.com/recipes/tyler-florence/pizza-sauce-recipe.html

Page 199

https://books.google.com/books?id=fXqJkerH-o4C&pg=PA191&lpg=PA191&dq=bge+cookbook+garden+fresh+sauce&source=bl&ots=WP1LcM5_9w&sig=zHbfprZPkXzO2-5x0oFfFju-fEM&hl=en&sa=X&ved=0CDEQ6AEwBmoVChMIwPiY2J-CyQIVwsImCh1pmwtF#v=onepage&q=bge cookbook garden fresh sauce&f=false

Maybe I just don't know better, but I've been making and enjoying this for years now. Don't get me wrong - no company has been knocking on my door to get permission to make this, but we love it and it freezes well!

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