Bicoastal pizza sauce
While visiting my son in New York City a few years ago, we found a good basic pizza sauce in the New York Times with crushed tomatoes, herbs de provence, and olive oil. On the West coast I added crushed chilis. Back on the East coast again, balsamic vinegar, fennel seeds, and a little honey were added in addition. And now it is fantastic.
This pizza sauce can serve as the foundation for an infinite variety of summer veggies and cheeses from your local farmers' market. Some sliced heirloom tomatoes on top of this sauce, a little mozzarella, and julienned fresh basil after baking makes a great pizza margherita.
Use what you want for dinner and freeze the rest. This is a really good recipe.
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.