May 12, 2010
Making your own pizza sauce will always get you a tastier pie than if just using the jarred stuff. I like the control making your own sauce gives you – you can make it as sweet, as spicy, as basily as you want. I used Let’s Start Simple’s basic recipe, though changed a few things as I went along. The end result was a sweet sauce with a tang of balsamic vinegar, the subtle sweetness of maple syrup and a bit of heat from some dried chilli peppers. It was great on the vegetarian pizza, and it went really well with the salty olives. Any leftover sauce can be kept in the fridge for a later pizza, or can be used as a marinara dipping sauce. I enjoyed dolloping sauce along the crust of my pizza after it was baked. Can never get too much sauce!
As for the pizza I made, I went with a premade crust, as we had gotten it for free. I sautéed some mushrooms and onions in butter to get some of the moisture out and to caramelize the onions a bit. Then, like with any pizza, I spread on the sauce, topped generously with shredded mozzarella, some chunks of black olives and a few basil leaves. Bake and enjoy!
Spicy Sweet Pizza Sauce
adapted from Let’s Start Simple
1/2 cup of tomato concentrate
1/2 cup of water
2 cups diced tomatoes (I used fresh tomatoes, but you can use a 14 oz. can of diced tomatoes)
1/4 cup of chopped fresh basil
3 tbsp. of olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 tbsp. of maple syrup
1 tsp. of balsamic vinegar
1/4 cup of wine ( I used white, but you can also use red)
Dried chilli peppers, ground (to taste)
salt & pepper (to taste)
1. Heat the olive oil in a medium saucepan and add chopped onions. Sauté for about 5 minutes, add garlic and continue to sauté until fragrant.
2. Deglaze pan with balsamic vinegar and wine and add the remaining ingredients. Turn heat to medium-low and simmer for about 1 hour.
3. Puree sauce in batches and return to saucepan. Continue to simmer until the sauce is at your desired consistency. Season with salt and pepper and chilli peppers