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
# 1 28-ounce can tomato puree
# 13/4 cups water
# 1 tablespoon dried parsley
# 2 teaspoons dried basil
# 1 teaspoon dried oregano
# 1/2 teaspoon dried thyme
# 1/2 teaspoon dried marjoram (optional)
# 1/4 teaspoon freshly ground black pepper
# 1/4 cup olive oil
# 2 tablespoons garlic powder, or 10 cloves fresh garlic, minced or pressed, and lightly sauteed in 1/4 cup of the olive oil, above
# 1/4 cup red wine vinegar or freshly squeezed lemon juice, or a combination
# 11/2 teaspoons salt, or to tasteRecipe
In a bowl, stir together tomato puree, water, parsley, basil, oregano, thyme, marjoram, pepper, olive oil, garlic powder or sauteed garlic, and red wine vinegar or lemon juice. Add salt, starting with 1/2 teaspoon, adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.
Makes about 6 cups
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