I love pizza! My two favorites are Margarita with lots of fresh basil and the old standby, pepperoni. I’ve worked on making them at home, since I didn’t get the coveted (but very large pizza oven) I have had a difficult time getting what I want from my home oven but I’ve finally come close by using a large cast iron skillet instead of a pizza stone. Today is the sauce – for the pepperoni I use a thicker tomato paste sauce and I usually don’t put sauce on the Margarita, but a friend mentioned he likes a light sauce on his Margarita so I worked on this one:
Light Pizza Sauce
|2 quarts boiling water
8 Roma tomatoes blanched, peeled, and seeded
6 cloves garlic, crushed
1/2 cup basil leaves
|1/4 cup oregano (about 6 sprigs)
1 Tbsp tomato paste
1/2 tsp black pepper freshly ground
1/2 tsp sea salt
1 Boil about 2 quarts water. Blanch the tomatoes, then remove the skins.
2 In the bowl of a food processor add the garlic, basil, oregano and tomatoes and pulse briefly for a slightly chunky sauce or until smooth if you prefer a smooth consistency (the picture is the chunky style). Place a large non-stick frying pan on the heat and pour in enough to just cover the bottom – about 3 times around the pan. Add the tomato mixture and tomato paste. Season the sauce with salt and pepper and bring to a boil.
3 Turn the heat down to low and simmer for 5-10 minutes to concentrate the flavors and get the right spreading consistency.
Yield: 2 cups