I know what you're thinking..."oh brother, that's just what I need, another pizza sauce recipe..." but wait! I seriously can claim this is MY FAVORITE thus far. For a while there, every time I made a gluten-free pizza I made a different sauce to go with it. I was just never satisfied! UNTIL NOW! The secret- you simmer it for an hour with fresh herbs! It takes time but it's well worth it. I always double or triple this recipe and freeze the extra. We grow our own heirloom roma tomatoes but you can also use a can of whole peeled tomatoes if you prefer.
Adapted by jalene from a recipe by SeriousEats.com
- fresh peeled and seeded tomatoes to equal 28 ounces, save juices (see HERE how to) or you can use a 28 can of whole peeled tomatoes
- 2 Tbsp extra-virgin olive oil
- 2 cloves, grated or minced (about 2 tsp)
- 1 Tbsp fresh oregano or 1 tsp dried
- pinch of red pepper flakes
- sea salt (to taste)
- 2 six-inch sprigs fresh basil with leaves attached
- 1 medium-size yellow onion, peeled and diced
- 1 tsp organic evaporated cane sugar (optional, leave out if on the candida cleanse)
- Blend the tomatoes and their juices in a blender until pureed. Puree should be smooth but have no chunks larger than 1/16 of an inch. Set tomatoes aside.
- Put the oil in a medium saucepan over medium heat. Add the garlic, oregano, pepper flakes, and sea salt (if you use canned tomatoes you'll need less salt than if you use fresh). Cook, stirring frequently until fragrant but not browned, about 3 minutes.
- Add tomatoes, basil sprigs, onion, and sugar (if adding). Bring to a simmer, reduce heat to medium-low (so bubbles barely break the surface), and cook stirring occasionally, until reduced by 1/2 (takes about an hour).
- Taste and add more sea salt, if necessary. Allow to cool and store in a covered container in the refrigerator for up to a week or in the freezer for up to 6 months.
Notes from jalene:
If you omit the sugar and use fresh tomatoes, this recipe is APPROVED for Dr. Nielsen's candida cleanse.