fresh tomato pizza sauce
Fresh Tomato Sauce
When fresh tomatoes aren’t available, use two 28 oz. cans of Italian plum tomatoes for this recipe. “Hothouse” tomatoes never work in cooking this thick wonderful sauce.
If you like a smooth sauce, puree the cooled sauce in a food processor, blender, or food mill. Makes one and a half to two quarts.
¼ cup olive oil, or part oil and part butter
4 medium onions, chopped (about 2 cups)
2 cloves garlic, minced
3 pounds Italian plum or “meaty” tomatoes, peeled, seeded, coarsely chopped and well drained
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh oregano
2 tsp. sugar
Salt and freshly ground pepper
1 can (6oz.) tomato paste
Heat oil in a large heavy saucepan; add onions and garlic. Cook until soft, without browning the vegetable. Stir in remaining ingredients. Simmer the sauce, partially covered,
45 to 60 minutes, stirring often. Taste and adjust seasoning, as needed, allowing for seasonings in the pizza’s filling ingredients. Let cool and divide into 1 ½ cup portions.
These can be refrigerated for a week or so, or frozen for several months.