SIMPLE, FRESH PIZZA SAUCE

A fresh, quick and easy to make sauce for your pizzas and panzerotti! Save the long simmering, slow cooked sauces for pasta dishes and Sunday sugo (sauce).

Clean, fresh and simple this basic sauce is great for pizza and panzerotti. Easy and quick, especially for those busy weeknights.

PIZZA SAUCE

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 4 Cups

Ingredients:

• 1 jar of passata or 1 can of crushed/pureed tomatoes

(or 1 can of diced tomatoes, if you like pieces of tomato in your sauce - we do in our house)

• 1 garlic clove - crushed

• Sprig of fresh basil

• Sprig of fresh oregano

• 1 teaspoon salt

• 3 tablespoons EVOO (extra virgin olive oil)

• 1 whole chili pepper (can be easily omitted if you prefer to have no spiciness)

Instructions:

1. In a medium-sized saucepan, place the EVOO inside and turn the heat onto high.

2. Once the saucepan is hot, place the crushed garlic glove into the saucepan and let it get slightly golden brown, about 30 seconds. Be sure not to burn the garlic or it will ruin the flavour of the sauce.

3. Next, pour the jar of Passata or canned crushed/diced tomatoes into the saucepan, add the basil, oregano and salt. Stir and let it come to a boil.

4. Once it begins to boil, stir again, place the lid on the saucepan and lower the heat to medium-low. Let it cook for 30 minutes.

5. After 30 minutes, remove the saucepan from the heat and let cool before spreading onto your pizza dough or into the interior of you panzerotti. *

This sauce can be enjoyed warm to dip your panzerotti into!

*Tip: Be sure to cool the sauce down completely before spreading on your pizza dough to prevent the dough from getting soft on top and from breaking when folding/lifting for panzerotti.