Tuesday, April 22, 2014
Easy Pizza Sauce
Before I went gluten free, we used to have homemade pizza a couple times a month. To help us eat as healthy as we can and to save money, I decided I should start making my own pizza sauce. After all, I'm making my own marinara, pizza sauce couldn't be difficult either. And it isn't.
I found a good sauce we liked from Kitchen Treaty. This recipe had everything we wanted in a pizza sauce. Full of tomato flavor? Check. Just a hint of heat? Check. Super simple? Check. Easy to adapt? Check. Freezes well? Check. I adapted this sauce slightly to accommodate our tastes and my cooking style.
I like to freeze this in one cup containers. That seems like the perfect amount for pizza night for the three of us.
A few nights ago I finally tried the pizza crust from America's Test Kitchen's How Can It Be Gluten Free Cookbook. One of the things I miss the most about being gluten free is pizza. In 18 months, I hadn't had one gluten free pizza crust I was willing to eat again, and considering many of the store bought crusts are upwards to $2.00 for an individual sized crust, I wasn't willing to just "make do." I was so happy to discover that America's Test Kitchen's recipe tastes exactly like a full wheat gluten pizza crust.
A good pizza crust called for our yummy pizza sauce, along with lots of yummy sauteed veggies, mozzarella, feta and a little pepperoni.
Easy Pizza Sauce
Adapted from Kitchen Treaty
2 teaspoons olive oil
4 large garlic cloves, minced
1 28 ounce can tomato sauce
1/4 teaspoon red pepper flakes (more if you like it spicy)
1/2 teaspoon salt
1 tablespoon fresh oregano
Heat a a dutch oven or large sauce pan over medium heat. Once hot, add oil. Saute garlic 1 minute until fragrant, being careful not to burn.
Pour in tomato sauce, red pepper flakes, and salt. Bring to a low boil, then reduce heat to a simmer. Let simmer for 90 minutes, stirring occasionally. Stir in oregano and let sit with heat off for a few minutes for the oregano to wilt.
Use immediately or store in freezer for up to 3 months.