Bicoastal pizza sauce
This recipe for a versatile pizza sauce was inspired by a basic New York Times recipe featuring crushed tomatoes, herbs de Provence, and olive oil. It's kicked up a notch by adding crushed chilis, balsamic vinegar, fennel seeds, and a touch of honey.
This sauce serves as a blank canvas for an endless array of summer vegetables and cheeses sourced from your local farmers market. Try topping it with sliced heirloom tomatoes, a sprinkle of mozzarella, and julienned fresh basil after baking for a delicious pizza margherita.
Feel free to customize the toppings to your preferences, and freeze any leftovers for future pizzas.
Servings: 2 12-inch pizzas
Ingredients
- 1 28 ounce can crushed tomatoes
- 3 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
- 1 tablespoon herbs de provence or 1 1/2 teaspoons dried basil and 1 1/2 teaspoons dried thyme
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red chilis
- Salt and freshly ground pepper to taste
Directions
- Add the crushed tomatoes to a medium sauce pan.
- Stir in the rest of the ingredients. Bring to a simmer and I suggest covering with a splatter screen (if you don't use one, you will see what I mean).
- immer for about 25 mins or until the sauce thickens to the desired consistency.
Nutrition information (per serving)
- Serving size: 1/8 of recipe
- Calories: 85
- Total fat: 6 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 21 mg
- Total carbohydrate: 9 g
- Dietary fiber: 2 g
- Protein: 2 g
Note: Nutrition calculated using no-salt added canned tomatoes and no added salt.