A Nice Pizza Sauce

05bAddSaucebzLONope.

Not gonna do it.

02aPuree2bzLOThis recipe is (loosely) based on a copy cat recipe for Cincinnati-style pizza sauce, which is a touch on the sweet side, so I am told, I have never been.

That said; there is no way in heck that I am gonna claim this to be ‘Cincinnati-Style ‘Za! Sauce” because, then someone would be all over me about how the tomatoes weren’t treated correctly and how they had lived in the area their entire life and had never heard of such an abomination.

*sigh*

02bVeggiesbzLOIt’s pizza sauce, folk – and not too, too bad at that – loaded with veggies, a touch on the sweet side, but with some mebbe surprising (unless you hang around my kitchen) added seasonings.

One (other) note: this sauce, as with many such things, tastes better the next day so, if you can, make it ahead and stash it in the fridge until needed.

02cVeggiesChoppedbzLOINGREDIENTS
•2 tbsp olive oil
•1 (28 oz) can tomato puree
•1/4 cup chopped sweet onion
•1/4 cup shredded carrot
•3 or 4 cloves garlic
•1/2 tsp dried basil
•1 tsp dried oregano
•1/2 tsp dried thyme
•1/2 tsp dried parsley
•1/2 tsp Vadouvan French Masala Curry
•1/2 tsp seasoned salt
•1/2 tsp crushed red pepper
•1-1/2 tbsp honey
•1 tbsp smoked brown sugar
•1 tbsp brown sugar
02dSaucebzLO•Black pepper
•1 tsp Italian seasoning
•Dash of salt
•1 tbsp Sherry Peppers Sauce
•1/2 tsp Chicago Deep Dish Pizza Pizzaz

A Note on the Seasonings: I have spices and spice merchants that I rely on, and always specify their products when I use them, but, of course, feel free to substitute. I am currently loving the Vadouvan, but go ahead and skip it, or use another spice you think will go particularly well in the sauce.

05bAddSaucebzLOAdd the sweet onion, carrot, and garlic to a food processor fitted with the metal blade (I used my mini-processor for this, worked a treat) and pulse until well chopped.

Warm the oil in a Dutch oven over medium heat, then add the tomato puree.

Stir in the remaining ingredients, set the heat to low and cook, uncovered, for about an hour, stirring often, until the flavors have blended and the sauce is as thick as you like.

Transfer to a slow cooker, and cook on low for another couple of hours.

Use at once or, always more better, allow to cool and stash in the fridge until the next day, or later in the week.

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