pizza

Good pizza sauce is magic. I started trying to make really good pizza at home a few years ago and this sauce is one of the keys. At it’s core, pizza sauce is tomatoes, garlic and oregano. Those three plus a little salt and you’ll have a better sauce than most store bought. The thing you really want to avoid is onions, that makes it taste like a pasta sauce. The rest of the seasoning I’ve played with over time and come to a balance I really like, but it will probably continue to change.

• 2 T butter
• 2 T flour
• 1 can  tomato sauce
• 1 can petite diced tomatoes
• 4 t / 8 cloves minced garlic
• 1 T oregano, basil, vinegar
• 2 T honey
• 1 t black pepper, salt, sugar, thyme, fennel seed
• 1/2 t red pepper flakes

The cans should be 16oz. Try to find a sauce with no additives. Also, the petite diced tomatoes often have stuff added, get plain tomatoes. I like to use a wide, over sized pot. The large surface area lets the sauce boil down faster and the tall sides keep it from splashing.

Start by making a roux with the butter and flour, about 3 minutes on med-high heat, whisking the whole time. Add the tomato sauce and give it a quick stir. Then add everything else and let it simmer until it thickens, stirring occasionally.