RED RIBBON PIZZA SAUCE

February 9, 2018

 Once I finally arrived at a good and easy pizza crust recipe, it was only natural to start experimenting with the sauce.  My first pizza sauce was a total bust. None of the ingredients were fresh.  Bleh...  The second batch had fresh garlic and other spices, more salt and a touch of sweetness to offset the garlic.  It was actually fairly good, but was still lacking.  With the same ingredients, just boosting them a bit by cooking differently, I got a hearty sauce that compliments a pizza pie beautifully.

 

 I can't wait to make this recipe even better by using my own fresh grown tomatoes from my very own garden this summer!


Note: Before starting this recipe make sure you have fresh large roasted garlic on hand. You can buy it in the store, or you can roast it quickly and easily yourself. Here's how. 

 

ENJOY!

~PJ

RED RIBBON PIZZA SAUCE

 

PRINT THIS RECIPE

  

 

 

INGREDIENTS:
1 can tomato paste (Keep the can! You will need it.)
2TB extra virgin olive oil
1 TB or more fresh roasted garlic
1 green onion (finely chopped, ok, pulverized)
1 tsp salt
1 tsp apple cider vinegar
½ tsp honey
1 tomato paste can of water 
fresh basil
fresh oregano

 

DIRECTIONS: 

  1. In a saucepan on medium-low heat combine olive oil, roasted garlic and chopped green onion with tomato paste.                                                                                       

  2. Then add salt, honey and vinegar.                                      

  3. Fill the empty tomato paste can with warm water.  While whisking the paste and other ingredients over the heat, slowly start adding the can of warm water to mixture. If the mixture is bubbling too hot and feels like it may burn turn the heat down to a low simmer setting on your stove.                                                                

  4. As Mixture thickens continue to add more water by tablespoon size portions until it reaches a consistent spreading thickness that you like. I like mine thick but still easy to spread.                                                                 

  5. Once the sauce consistency is not changing much add a heap of fresh chopped basil and oregano. I like to keep these on hand growing in my kitchen and for this sauce I used about 6-7 fairly large leaves of basil and about the same in bulk or maybe a little less actually of the oregano, but a lot of oregano.                    

  6. Cook this on simmer, stirring frequently for at least an hour.  I simmered my last batch for almost two hours and it turned a beautiful red/brown color.                        

  7. I taste to make sure there is enough salt before the long simmer.  You may need to continue to add bits of water until all the herbs and spices are meshed together nicely. You gotta do the taste test to make sure you have your herbs exactly where you want them. I like mine pungent. 

You can also double this recipe.  I did and it turned out great.  If you do not use all of your sauce you can store it for about a week or so in an airtight container.  I have not tried to freeze this sauce but plan to soon.  

Let me know how your batch turns out by leaving comments here or if you have any other ideas to make this recipe best, let me know. 

Enjoy your piz-ZA!!! 

 

ON ANOTHER NOTE:

Have you ever paid it forward? My bestie did the other day while we had lunch at Mellow Mushroom Pizzaria. Our waitress told us she was a struggling student working there in order to buy school books and pay for classes.  She told us just one book she had purchased that week was fifty dollars! When it was time to leave my bestie pulled out a fifty spot and laid it on the table.  My bestie is in heaven now, and this is just one of many lessons she taught me. Be a listener, and then do what you can to help. The world will just be better if we all pay it just a little bit forward. ~Pj 

Please reload

Recent Posts

Please reload

Archive

Please reload

Tags

Please reload

 

Follow US! 

Murfreesboro, TN, USA

©2018 by flippingdirtandflours. Proudly created with Wix.com