thefoodlessprocessed

This Pizza Sauce is simply a reduction of thefoodlessprocessed Tomato Sauce recipe. The reduction will create a thick sauce with a deep, rich flavour. The recipe will make enough sauce for two 14-inch pizzas.

Click on any of these links to read about the less-processed ingredient options used: Preserved Tomatoes, Olive Oil, Tomato Paste, Oregano.

Equipment

• a Pot with a Heavy Bottom and a Lid
• a Flame Tamer (aka Heat Diffuser, Simmering Plate). This is optional. The pot is not in direct contact with the heat. The heat is dispersed more evenly and the sauce cooks more gradually and is less likely to scorch before it has developed into a thick sauce. Some brands may be used on a smooth-top burner.

Ingredients

• about 3 Tablespoons of Extra-Virgin Olive Oil
• 1 box of Imported Italian Fine-Chopped Tomatoes (A box is 750 g or a little over 3 cups.)
• 1 or 2 Garlic Cloves, minced (number according to taste)
• 1 Tablespoon of Imported Italian Tomato Paste
• 1 teaspoon of Dried Cut-Leaf Oregano (not powdered)

Making the Sauce

• Heat the olive oil in the pot and add the minced garlic. Sauté until the edges of the garlic begin to brown.
• Remove the pot from the heat. To avoid spattering, cool the pot a little and then add the preserved tomatoes, the tomato paste and the oregano.
• Place the flame tamer on the burner and adjust the heat to low. Place the pot on the flame tamer. Cover the pot and simmer the tomato mixture until it is reduced to a very thick, dark red sauce. Stir it occasionally as it simmers to ensure that the sauce is not sticking to the bottom of the pot.