Today is a wonderful windy Thursday in Oklahoma, the wind is certainly sweeping down the plains... but not in the tornadic kind of way. Just super gusty winds! Which gives me a bit of a headache, makes the allergies flare and despite the beautiful temperature outside, I'm staying in.
I wanted to share my pizza recipe today but first you need sauce. I considered cramming it all into one big post but thought maybe it would better to divide it up. I mean, what if you just want sauce and could care less about my crust? Or vice versa!? I suppose the dilemma is up to you to decide but I can say my household does love my pizza. I'm not so bold or big headed to say this is the best pizza EVAR but it is pretty darn good. Granted there are several local pizza places, like The Wedge Pizzeria and Pizza 23, I would gladly buy my pizza from any day... most days... I love it when someone else is making the pizza.
So let's make sauce!
Begin with green onions, slice off the tip and cut them up.
Add them to a heated pan with two tablespoons of olive oil. AND GARLIC, if you have garlic, add it in now. I forgot, so I get garlic granules later. But you have a chance to make things right and add two cloves of garlic in, sliced, right now... be a hero, save the day, add two sliced garlic cloves.
Once the onions get a little browned, toss in some fresh italian flat leaf parsley if you have it. Let it cook until it wilts, it should only take a minute or two.
Now add in your petite diced tomatoes, I use two cans so I have left over sauce for pizza later. You can drop it to one can if you don't want extra sauce.
Add the tomato sauce! Just one can.
Add another can of tomato sauce and stir.
Now add your spices. I, ahem, have garlic granules because I forgot to add garlic cloves. And a little more flat leaf italian parsley.
A little italian seasoning, a hint of mexican oregano for my peoples and extra basil, because I like basil.
Let this simmer again, until thickened. Set it aside and let it cool.
Blending time! Let me suggest, for future reference, that you NEVER buy a white blender. Mine is permanently stained all over from making asado and pizza sauce. This was a gift, so I can't complain much, but I'll never have white again!
Add the thickened sauce to the blender.
Let it puree until well blended, if you didn't let your sauce cool before blending I suggest holding on to the top. I've had pressure + heat pop mine right off before. It was tons of fun to clean up, I swear.
Grab a spoon and give it a check. Do you like the consistency? I wasn't happy yet.
So now, I'm going to viciously liquefy my sauce. Don't worry, it won't turn to actual liquid. I gave it a run on liquefy... I think I would have misspelled that without the picture, liquidfy... computer says that wrong! Word of the day liquefy.
Anywho, I gave it a run on liquefy and it was perfect! Nice, smooth and ready for my pizza.
Remove from blender into a bowl and set aside. Allow to cool until ready for pizza. I have a pizza recipe too, coming up next.
Easy Homemade Pizza Sauce
- 6 Green Onions
- 2 Garlic Cloves, Sliced
- 2 Tablespoons Olive Oil
- Italian Flat Leaf Parsley, To Taste
- 2 Cans Petite Diced Tomatoes, Drained
- 2 Cans Tomato Sauce
- 2 Garlic Cloves
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Oregano (I used mexican oregano)
- 1 Tablespoon Basil
- Salt, To Taste
Add olive oil to a medium pan and heat.
Chop green onions and garlic cloves, add to the hot pan and lightly brown.
Add in about 2 tablespoons of italian parsley, stir in and allow to wilt. About 1-2 minutes.
Add the drained petite diced tomatoes and 1 can of tomato sauce, simmer until thickened. About 30 minutes.
When most of the juice has cooked down and thickened, add in the other can of tomato sauce, parsley, italian seasoning, oregano, basil and salt. Let simmer again, until slightly thickened.
Remove from heat and allow to cool a little.
Once the sauce has cooled, at least to a warm heat (you just don't want it piping hot), transfer it to your blender. Puree the sauce until blended, then liquefy the sauce. Transfer to a bowl and set aside until you're ready to use on it your pizza.
Store in the fridge for up to a week or in the freezer for up to 3 months.