This pizza sauce can be simmered on the stove or made with a slow cooker (Crock-pot® folks, Crock-pot®). Pizza night’s order of operations are as follows: I start the sauce, begin a crust, chop the veggies, roll out the dough, and finally add all the toppings. The kids help by eating all my toppings before they are on the pizza and then demanding they get to place the pepperoni according to their specifications. Good times.
This recipe makes enough sauce for three or four twelve inch pizzas, depending on how saucy you like them. If you have fresh herbs available, use them. I am still in search of the perfect crust. Last night’s did its job of holding our toppings in place, but I wouldn’t give it more credit than that.
- 3 TBSP olive oil
- 1 large onion diced
- 3 cloves of garlic minced or pressed
- 1 28oz can crushed tomatoes (or use 1 – 2 lbs fresh)
- 1 8oz can tomato paste
- 1 1/2TBSP honey or white sugar
- 1 – 1 1/2 TBSP each of dried oregano and basil ( we like a strong flavor, feel free to reduce this amount)
- salt and pepper to taste
Heat the olive oil over medium heat, then add the diced onions and cook until soft.
Add the garlic and allow to cook an additional 2 – 3 minutes. Do NOT burn the garlic. If you are using a slow cooker, add all your ingredients to the crock and add the onions and garlic. Set on low for all day or high for 3 -4ish hours. (This depends heavily on your cooker’s settings, watch it carefully the first time.) If you are finishing the sauce on the stove, add the remaining ingredients, turn the heat to low and allow to simmer for at least 30 minutes.
This sauce freezes beautifully. I usually only have to make it every other time we have pizza night.