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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've tried several pizza sauce recipes with no luck finding anything my family likes. But then I came across this recipe from New Orleans restaurant critic, Tom Fitzmorris. Although the recipe calls for canned Italian tomatoes, I prefer sliced fresh Italian plum tomatoes. Yum! Canned is fine though if that's all you have on hand. Ingredients:
1 (28 ounce) can whole peeled italian tomatoes |
2 tablespoons extra virgin olive oil |
2 teaspoons chopped garlic |
6 leaves fresh basil |
6 sprigs flat-leaf italian parsley, chopped |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon dried oregano |
1/4 teaspoon salt (i like kosher salt) |
Directions:
1. [Skip this step if you're using fresh tomatoes] Mix and semi-puree all ingredients in a food processor for about 20 seconds. 'It may seem a little too runny, but trust me-it works!'-Tom Fitzmorris.
2. If you're using fresh tomatoes, just slice and place evenly on top of crust, brush them with the olive oil, and sprinkle the next 6 ingredients over the tomatoes.
3. Now pile on your favorite toppings and bake. That's it!
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