I don’t know about you, but I am always in need of quick, weekday meals. Since my mom gave Kevin and me a copy of Artisan Bread in Five Minutes a Day we usually have some dough chillin’ in the fridge. Lately, we’ve been rolling out the dough from the original recipe and making pizza crusts. After a quick preheat, lunch or dinner is ready in a matter of minutes! There’s only one problem: I’ve always been on the fence about prepared pizza sauce, and when I tried experimenting on my own, my sauces were runny or flavorless, so I always caved in to convenience and bought the over-priced pizza sauce at the store even though I knew it was something I could make on my own.
Enter the California Heritage Cookbook’s recipe for pizza sauce. It’s one of the few vintage cookbooks I own that has a recipe for pizza, so I decided to put it to the test. Well, I will never buy pizza sauce again. This recipe yielded a thick sauce that was both sweet and spicy. And, it freezes perfectly too! Take that, Thursday evenings.
(adapted from The California Heritage Cookbook, c. 1976)
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp. olive oil
1 28 oz. can tomato puree
1 12 oz. can tomato paste
1 tbsp. of each of the following fresh herbs, chopped: fresh oregano, basil, thyme, and parsley
1/2 tsp. dried red pepper flakes
salt and pepper
1. Sauté garlic and onion in olive oil on medium heat for 5 minutes, or until soft.
2. Add tomato puree and paste and cook over low heat for another 10 minutes.
3. Add herbs and pepper flakes and cook for an additional 5 minutes.
4. Spread on pizza dough along with your favorite toppings. (We had fresh mozzarella and prosciutto.)
5. Freeze any extra sauce for up to 2 months.