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Pizza Sauce From Scratch
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518997
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 6 ounce (170 g) can of tomato paste (with no additives is best)
- 1–1½ cups (250–375 ml) of water (depending on desired consistency)
- About ⅓ cup (80 ml) extra virgin olive oil (more or less depending on taste)
- 1–3 cloves garlic, minced
- 1 pinch of anise (or substitute fennel)
- About ½ tablespoon dried oregano (according to preference)
- About ½ tablespoon dried basil (according to preference)
- Kosher salt to taste
- Ground black pepper to taste
Directions
- Combine tomato paste, water, and oil.
- Add garlic, basil, and oregano, mixing thoroughly.
- Add salt and pepper to taste.
- For best results place in refrigerator overnight or allow the mixture to rest before using.
Notes
A quart mason jar works perfectly; ingredients can be added and shaken to mix.
