Yesterday Kelly shared our recipe for calzones, today I pizza sauce for you. I have to admit I have just recently started to make my own pizza sauce. I would die before I’d use a jar of “spaghetti sauce” so I don’t know why I thought it was ok to use jarred pizza sauce. There is really no justification, no excuses for not making my own sauce. It is as easy as can be. No more jarred or canned pizza sauce for me!I don’t know what pizza sauce really is. To me the difference between pizza sauce and marinara sauce is that pizza sauce should be thicker and more heavily seasoned. I like my pizza sauce to be garlic-y and a little spicy. If you do not like your sauce spicy then do not add the crushed red pepper flakes. If you like your pizza sauce extra spicy then use 1 tablespoon of crushed red pepper flakes. This sauce was beyond easy. I even had enough leftovers to make 2 additional servings, which is now in my freezer just waiting for the next pizza night. If you are picky about your pizza sauce (me) then I hope you give this one a try!
Ingredients1 Tablespoon olive oil3 cloves garlic, minced1 28 oz can whole tomatoes, I like to use San Marzano3 oz tomato paste½ tablespoon crushed red pepper flakes½ tablespoon Italian seasoningDirectionsSauté garlic and oil in a large saucepan until fragrant. Do not burn the garlic. Add the whole tomatoes and juice, tomato paste, Italian seasoning and crushed red pepper flakes. Bring to a boil and simmer on low for 45 minutes uncovered. Stir often. By now the tomatoes should have broken down quite a bit. If there are any large chunks of tomatoes break them up with a wooden spoon. Taste the sauce and adjust seasonings as needed. If it tastes acidic add 1 tablespoon of sugar.Source: A Live Love Pasta original