destination - 12 great pizzas!

RRP’s PIZZA SAUCE

Based on a recipe posted in 2000 on BGE board but altered for our tastes

• about 16 to 24 fresh basil leafs rolled and diced into narrow strips or 1 package from store

• 3 T dried basil

• 1.5 tea dried oregano

• ¾ cup fresh chopped white onion - not sweet onion

• 5 fresh cloves of garlic chopped fine

• 3 T extra virgin olive oil

• 18 Roma tomatoes each cut into 8 pieces (halved and then those quartered)

• 1  6 oz can of tomato paste

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

• freshly ground black pepper (15 good grinds PER layer)

             ¾ cup white zin or chardonnay 

       And lastly on top of final layer add 2 more teaspoons of coarse kosher salt and then pour in the wine.

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 except the wine so there are three identical 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 10 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