Ingredients:

1 (29 oz) can tomato puree
2 T olive oil
1 T plus 1 t ground garlic
1 t oregano
1 t onion powder
1/2 t salt
1/4 t marjoram
1/4 t fresh cracked black pepper
1/4 – 1/2 t sugar
1 Parmesan or Romano rind
A few dashes of red pepper flakes

Spoon Mage™ Note:

Often I add a teaspoon or so of brown sugar instead of regular sugar. It all depends on the acidity of the tomatoes. They vary so much it is best to taste and consider.

Hunts brand has a heartier flavor than the more subtle San Marzano. Use whichever type you like best. If you use San Marzano, dial back on the spices as the fragile flavors of that tomato will not stand up to heavy seasoning like the Hunts.

Some purees are very thick, others not so much. It all depends on the type of tomatoes they use. Pizza sauce should, in my opinion, be thick. If the puree is thin, squish in some tomato paste to thicken it up. Or cook it longer with the lid off… but be ready to clean up a few red bloops all around the stove.

The seasoning amounts are the minimum, not the maximum or the precise amount needed. Start there and then tweak until it suits you. Save the basil for using as a topping on the pizza!

If you love garlic, add another teaspoon. Trust me.

Directions:

Combine all ingredients in a medium pot.

Simmer, uncovered, for about 30 – 45 minutes on very low temperature or until the sauce has reduced a bit. If your stove does not have a low enough temperature you will need to put a lid, slightly tilted on top so the steam escapes or your stove and floor will become quite the red speckled mess! If you must cook it in this way, you may need to go a little longer to thicken the sauce.

Taste and adjust the seasonings. If the tomatoes were thin, add paste. If the sauce is tart, add a touch of brown sugar. If you would like it more with a kick or more garlic, please feel free to add more – but be careful about adding too much oregano as it can add a bitter overpowering flavor if used in too large an amount. The hot red pepper flakes are not optional but truly, even the family member that hates spicy foods loves my sauce.

Make it ahead of time, store in a sealed container in the fridge, and leave the rind in. Remove the rind before ladling the sauce onto pizza dough.

This makes more than enough sauce for 3-4 pizzas. Save your leftovers and put it on flat bread or muffins and use your toaster oven to make great individual pizzas!

Homemade pizza is the ultimate Mindful experience and well worth the effort. Enjoy!