This pizza sauce comes from Diane Morgan’s book Pizza. She calls it a robust sauce that won’t make the crust soggy. This recipe makes 3 1/2 cups of sauce–enough for several pizzas or a couple of pizzas, with extra to freeze.

2 12 ounce cans of tomato paste
3/4 cup water
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons sugar
1 1/2 tablespoons table salt or 2 1/2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
4 chopped basil leaves or three additional teaspoons dried basil

In a large bowl, combine the paste, water and olive oil.

Add the rest of the ingredients and whisk well.

Can be stored in the fridge for five days or in the freezer for two months.

Leave a Reply

Your email address will not be published. Required fields are marked *