The search for the perfect tomato sauce, be it for pasta, pizza or anything else is quite daunting. Riddled with guarded family secrets and finding the perfect tomatoes, it’s no wonder that no one can agree on what is the best. I have recently been trying my hand at finding a good complimentary pizza sauce for my homemade pizza craze. In the search I have stumbled over some good and some bad, and some just plain unmemorable sauces. This particular sauce is a hybrid of the recipe my mother taught me for lasagna and meatballs, and some serious experimentation. I have finally landed on something that it’s too overwhelming when combined with whatever vegetables I find to throw on the pie, but can definitely hold it’s own on a margarita pizza.
Creamy Pizza Sauce
- 1 Yellow Onion, diced
- 3 tbls Olive Oil (Use the Best that you have)
- 3 cloves of garlic, minced
- 2 28oz cans of peeled San Marzano Tomatoes
- 6-10 fresh basil leaves
- 1/4 tsp of red pepper flakes
- Salt to taste
In a heavy sauce pan, heat oil on medium heat. When oil has heated throw in the red pepper and garlic and let them cook for approx 1-2 minutes. You want them to cook, but you do not want the garlic to burn, as soon as it starts browning add the onions in fry for a few minutes before lowering the heat a bit. Let the onions cook for about 15 minutes or until they turn golden brown, string occasionally to keep them brown burning on the bottom.
While the onions are cooking you want to open up the tomatoes and pour them out into a sieve over a large bowl. With a pair of kitchen scissors (or I suppose a knife) you want to cut off the top of the tomato with the stem, discarding the stem part. Next, remove as many seeds as you can, letting the juices and seeds drip out of the tomato and into the sieve. When the “meat” is clean, toss it into the bowl under the sieve. Once all of the tomatoes have been cleaned, try to press as much of the juices through the sieve while making sure to keep the seeds out.
When the onions and tomatoes are ready, add the tomatoes to the onions, saving the juice in another bowl. cook the tomatoes for about five minutes, breaking them apart with the back of a spoon as you see fit. (You don’t have to worry about this too much as the sauce will be blended later). After five minutes, add the basil and the tomato juices you saved and let the pot simmer for about 30 minutes covered, stirring occasionally.
The sauce is now almost done, and it’s time to blend. I usually remove the basil at this point, but it’s fine if you leave it it. I like to get mine fairly smooth, with only a few small chunks here and there. My preferred method is using a hand immersion blender because I feel like you can have more control, but it doesn’t really matter. Once the sauce is blended, return it to the pan and season with salt and pepper as you see fit.