A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
A good pizza sauce is dominated by the rich flavours of tomatoes and the bright flavour of oregano. I actually prefer dried oregano to fresh because it seems to have a sharper flavour. This sauce is a good base for any pizza toppings
Directions for: Pizza Parlour Sauce
Ingredients
3 Tbsp of olive oil
1 onion, finely diced
3 garlic cloves, minced
1 can of tomato paste
1 can of diced Italian tomatoes
2 Tbsp of oregano
Directions
1. Preheat a saucepan over a medium high heat then add the olive oil and onion. Saut until the onions soften and begin to turn golden, and then add the garlic. If you add the garlic with the onion, it will burn in the time it takes the onions to begin browning. Continue to saut for a few more minutes, being careful not to scorch the garlic.
2. Add the tomato paste and canned tomatoes and stir well, crushing them with the back of the spoon. Add oregano, while continuing to stir then bring to a simmer. Let simmer for 30 minutes, until thickened. If you like, puree in the food processor until smooth.
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