Prep 5 mins
Cook 2 hrs
Found this recipe tucked in one of my Mom's cookbooks. Jane was a neighbor when I was growing up. She was an amazing cook. Mom would buy pizza dough from the local pizzeria to make pizza at home. This makes enough sauce for about 5-6 large pizzas. It will be very thick and slightly chunky. Freeze in small batches for up to 3 months.
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 (28 ounce) can whole tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (12 ounce) can tomato paste
- 1 teaspoon salt
- 3 -5 dashes ground pepper, to taste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 bay leaf
- 1⁄4 cup parsley, chopped
- Brown onion and garlic in oil until soft and golden.
- Add remaining ingredients and heat to boiling over medium heat.
- Reduce and simmer uncovered for approximately two hours, stirring occasionally, until sauce has thickened (and mushing up the tomatoes a bit with your spoon when you stir).
- Discard bay leaf.
- Makes enough sauce for 5-6 pizzas.
- To use for pizza:either follow directions on your favorite pizza recipe or spread desired amount of sauce on pizza dough, top with cheese and any other toppings as desired, then bake in a preheated 425 F oven for about 15-20 minutes.