This is a great sauce for pizzas, calzones, or as a side dip for appetizers.
I added a touch of turmeric to this recipe for two reasons. One, it really brings out the bright color of the sauce. And two, more importantly, turmeric is one of those spices that is a superstar when it comes to health benefits.
Sheri Marinari Pizza Sauce
Cuisine: Italian
Ingredients
2 TB Extra Virgin Olive Oil
6 cloves minced garlic
1 bay leaf
1/2 tsp crushed red pepper flakes
28 oz San Marzano whole peeled tomatoes in a can
1/2 tsp turmeric
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1 onion, peeled and chopped in half
Directions
- Heat olive oil over medium high heat in sauce pan.
- Add minced garlic, crushed red pepper and bay leaf. Sauté for 2 minutes.
- Crush whole tomatoes in blender or emulsifier. Add to pan.
- Stir and bring to a boil.
- Mix in the rest of the ingredients and reduce heat to simmer.
- Simmer for 30 minutes, stirring occasionally. Taste towards the end to adjust the seasoning if needed.
- Remove onion halves and bay leaf.
- At this point you can either use the sauce as is, if you like it a little chunky, or if you want a nice smooth sauce, run it through a fine mesh strainer into a bowl. It’s all good, really good.
Notes
- If you’re like me and don’t like to waste food, you can slice the onion from your sauce and use it as one of your pizza toppings.
- This sauce will keep for 5 – 7 days in an airtight container in the refrigerator. You can freeze it for up to 6 months in an airtight freezer container.