Pizza Sauce
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Can be made vegan by omitting the butter and cheese. I usually use fresh basil and oregano at 2-3 times the volume of dried.
1/4 cup olive oil
3 tablespoon butter
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1/3 cup grated parmesan cheese
1 tbl dried basil
1 tbl dried oregano
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon fennel seed
1/4 cup olive oil
3 tablespoon butter
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1/3 cup grated parmesan cheese
1 tbl dried basil
1 tbl dried oregano
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon fennel seed
Directions
1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
4. Remove the bay leaf. If you like smooth sauce (as some kids do) puree with an immersion blender. Spread the sauce on your prepared pizza dough. Keep leftovers in the refrigerator and use with a week or two.
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