Tomato Sauce for Chicago Style Pizza |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 5 |
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From the awesome book Pizza by Diane Morgan. This recipe is so yummy on deep-dish pizza (and probably on regular pizza too!) Ingredients:
2 (28 ounce) cans whole italian-style peeled tomatoes |
1 tablespoon dried oregano |
1 teaspoon kosher salt |
2 garlic cloves, minced |
8 large fresh basil leaves, coarsely chopped |
1/2 teaspoon red pepper flakes (optional) |
Directions:
1. Place the tomatoes, including the juice from the cans, into a large stockpot.
2. Crush the tomatoes using the back of a large spoon, or just squish them with your hand.
3. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes.
4. Remove from the heat and let cool. Stir in the garlic and basil.
5. Add the red pepper flakes, if desired.
6. Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months.
7. Bring to room temperature before using.
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