This delicious pizza sauce can be made while you are waiting for your dough to rise or you can make it ahead of time, it freezes very well. It is a great all purpose sauce, you can use it for pasta, stews and sandwiches as well as for your pizza. Don't cook this sauce for too long, the sugars tend to breakdown and some of the nutritional value can be lost. 40 minutes is a good simmering time, it lets all of the flavors meld together.
While the recipe calls for diced tomatoes you can blend this sauce in your food processor and have a smooth sauce. This is the perfect sauce to use with our basic pizza dough and will give you a delicious thin crust pizza as well as working well on a thick pizza crust.
4 tablespoons good quality olive oil
2 cups chopped onion (you can use less if you want to soften the onion taste)
2 cloves chopped garlic (I use garlic paste often, mostly for convenience)
2 14.5 ounce cans diced tomatoes (juice and all!)
1 teaspoon dried basil (crushed)
1 teaspoon dried tarragon (crushed)
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
6 ounces tomato paste (small can)
Heat the olive oil in a heavy sauce pan. When the oil is hot add the finely chopped onions and garlic, cooking over medium heat until they are transparent and soft. Add the tomatoes (you can crush them into smaller pieces if you like) and stir well. Add the rest of the ingredients (be sure to crush your herbs), stir well and simmer very gently for about 40 minutes, stirring occasionally. Don't let the sauce come to a boil, you may end up with a burnt taste.
You will end up with around 6 cups of sauce, enough for about 4 thin crust pizzas.