Normally I make a very simple pizza sauce of lightly-pureed canned tomatoes and a dash of salt. Recently I wanted to shake things up and did some looking around for a new kind of sauce to make. I found some that were inspired by pizzeria sauces, which had many more ingredients than I usually use.
Tomato paste showed up on the recipes, but I didn’t have any, so I went my own way and made one up. It was a good match for my plain cheese topping, but it would have been improved with the addition of tomato paste.
- 14.5 oz canned tomatoes, drained and seeds removed
- 1 1/2 tsp light brown sugar
- splash olive oil
- splash balsamic vinegar
- pinch salt
- pinch oregano
- pinch basil
- pinch onion powder
- pinch garlic powder
- few shakes of red pepper flakes
Combine and simmer for about 15 min.
Adjustments for next time
I’d like to try something like this again, but with the tomato paste for more tomato oomph and thicker texture. And instead of the balsamic, it would be fun to try some red wine.