Pizza Sauce

Introduction

Your authentic Napoli Pizza Dough needs an equally wholesome pizza sauce to lubricate it.  Here it is...

Ingredients

• • Canned Tomatoes - 2 x 14 once cans, whole or chopped

  • Onions - 1/2 large onion finely chopped

  • Carrots - finely chopped, 1/2 as much as the onion

  • Celery - finely chopped, 1/2 as much as the onion

  • Garlic - 2 - 4 cloves crushed

  • Herbs

    • Oregano - 1 Tbls

    • Thyme - 2 tsp

    • Basil - 2 tsp

    • Bay Leaves - 1 or 2

    • Fresh cracked black pepper

    • Sea Salt

    • 1/4 tsp red pepper

    • others...

Process

Make a mirepoix by gently sweating the onions, carrot and celery in some olive oil.  Not too hot or too far, we are not looking for browning of the onions.  After they are getting soft add the garlic for another few minutes.

Next add the canned tomatoes and juice.  The tomatoes are whole, break them up a bit with a fork or potato masher.  Bring to a simmer, add the herbs and simmer lid off for a minimum of 30 minutes, and hour is better.  About half way through, after they have had a chance to soften up more, take to the potatoes again with the masher.

Season with salt and pepper, cool and if you like, blend to desired consistency with the stick blender.  Sometimes I leave it chunky, just cut everything up pretty fine in the beginning.

Hints

I think dried herbs do just as well as fresh in these sauces.  Once cool it can be dosed out in separate baggies and frozen for individual use on pizzas, pasta, anything that needs marinara sauce.