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.Basics: All-Purpose Marinara Pizza Sauce

Source of Recipe

From "American Pie" by Peter Reinhart


Recipe Introduction

"The flavors are fresher and brighter in this sauce than they are in any commercially bottled or canned pizza sauce. Dried herbs are preferable to fresh herbs here, but if you want to use fresh herbs, sprinkle them on the pizzas either just before you put them in the oven or as soon as they come out. Also, if you do not have thyme or marjoram, you can substitute additional oregano or basil to taste."

List of Ingredients

â—¦ 1 can (28 ounces) tomato purée
â—¦ 1 ¾ cups water
â—¦ 1 tablespoon dried parsley
â—¦ 2 teaspoons dried basil
â—¦ 1 teaspoon dried oregano
â—¦ ½ teaspoon dried thyme
â—¦ ½ teaspoon dried marjoram (optional)
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ cup olive oil
â—¦ 2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, minced or pressed, and lightly sautéed in the olive oil
â—¦ ¼ cup red wine vinegar or freshly squeezed lemon juice, or a combination
â—¦ 1 ½ teaspoons salt, or to taste


Recipe

In a bowl, stir together all the ingredients, starting with ½ teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to one week.

Makes about 6 cups