Honestly, I am not the biggest fan of most pizzas. Turns out, it’s really Chicago Style pizzas I despise; kind of like New York style. Luckily Love prefers New York-style as well, so on rare occasions we do homemade pizza, it’s a thin crust with loads of veggies or a more simple Margherita. But no matter what, 99% of the time, I do Homemade Pizza Sauce with fresh tomatoes. Here’s my go-to recipe; it turns out great and very Italian in flavor. It’s easy to do and the longer you slow simmer the pizza sauce the more complex the flavors!
A few notes before you start!
- The tomatoes, you can use whatever you have on hand or is on sale. I like the working contrast between the Roma and the Campari Tomatoes.
- You can skip the wine and just use water instead. I use wine as it adds acidity and rounds out the flavor of the pizza sauce. It’s how I use up open bottles of “Un-Drinkable” red wine.
- Sauce Pot
- Immersion Blender
- Knife and Cutting Board
- 3 each Roma Tomatoes Chopped
- 3 each Campari Tomatoes Chopped
- 5 each Garlic Cloves Chopped more or less depending on your tastes
- 1/4 medium Onion Chopped
- 10 each Basil Leaves
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Dash Dried Thyme
- 1/4 cup Dry Red Wine
- Chop your Tomatoes, Garlic, Onion, Basil, and toss with Olive Oil. Line a pan; Tin foil or Baking mats. Cook for about 30 minutes at 350 degrees till tomatoes start to turn golden brown.
- Once golden brown, move tomatoes and accompaniments to a Saucepan (I used my Dutch Oven Pot and it's perfect for this!), add red wine. Bring to a simmer, and reduce to a slow simmer for as long as possible; at least 30 minutes!
- When almost ready to assemble pizza, use an immersion blender (or transfer to a food processor) to puree to smooth; or at least mostly smooth. Simmer for another 10 minutes or so to thicken the sauce. Once thickened to your liking, top pizza dough and add your favorite toppings!