Pizza Sauce – Not Cooked
Ingredients (Makes enough for 3 pizzas) – Revised 1/17/2015
Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.
1 28oz can Nina San Marzano (Costco)
1/8 t granulated garlic powder or small clove grated
¼ t sea salt
¼ t Black Pepper
½ t Oregano
1/8 t Crushed Red Pepper
The garlic flavor will get stronger if sits overnight. Adjust to your preference.
Directions
Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.
• Note I like to make a large batch at one time and freeze, normally quadruple the recipe.
