Do you guys remember last week when I was up to my bountiful behind in tomatoes and I promised you a killer pizza sauce recipe if you'd bear with me? I've never lied to you before have I? In fact, the only two places I lie are at the Driver's License Bureau ("of course I still weigh what I weighed when I was 16, so move on to the next question you idiot") and at the doctor's office when he asks me how much wine I drink ("oh well, ya know, just a glass or two on the weekends, doc,") and to be completely honest with you, I'd lie about my weight there too if they didn't make me step on those flippin' scales every time I go!
Anyway, back to my original promise of not lying to you, my friends, my readers. This really is the best pizza sauce you'll ever taste. I'll admit it's rather time consuming, but the end result is a very bold and rich pizza sauce that makes its presence known. If you're a sauce lover, you'll love this, swears.
Homemade Pizza Sauce
Approximately 10 pounds of Roma tomatoes (or enough to make 8 cups of tomato puree)
2 TBSP olive oil, divided
2 TBSP dried oregano leaves
2 tsp basil
1 TBSP kosher salt, divided
1/2 tsp pepper
2 tsp onion powder
1 tsp garlic powder
1 TBSP Splenda (or sugar)
pinch of crushed red pepper flakes
1- 6 oz can of tomato paste
Preheat oven to 400 degrees. Line two baking sheets with aluminum foil.
Core tomatoes and cut in half. Remove seeds. Place tomatoes on baking sheets and sprinkle with one TBSP of the olive oil, 1 tsp of the kosher salt and the pepper.
Place baking sheets in oven and bake for 30-40 minutes, or until tomatoes have softened and are just starting to break down. Remove from oven and run tomatoes through sieve or food mill to remove skins and any leftover seeds you may have missed.
You should end up with close to 8 cups of tomato puree. To the puree, add the remaining olive oil, oregano, basil, remaining salt, onion powder, garlic powder, Splenda (or sugar,) and the crushed red pepper flakes. Stir to combine.
Reduce oven heat to 300 degrees. Place a 9X13 glass baking dish in the oven and pour the puree into the dish. Do not try to do this the opposite way unless you want to spill tomato puree all over your new kitchen rug.
Set oven timer for 1 hour. Stir puree. Set oven time for another hour. Stir puree. (do you see where this becomes time consuming?) This step is important however because it is the reduction that gives the sauce its richness. You're going to continue this step until your puree has reduced to about 1/3 the original volume.
Remove pan from oven and stir in the tomato paste. Stir well to combine. This recipe will yield about 3 cups of pizza sauce. I usually freeze this in 1/2 cup portions because that's how much sauce I typically use on one pizza for hubby and myself. It will also be enough sauce to make 8 bagel pizzas.
To make the bagel pizzas, cut four bagels in half. ( I used my homemade bagels, but feel free to use any bagel you like.) Lightly toast the bagels in the toaster then place on a baking sheet that has been covered with parchment paper.
Return oven heat to 400 degrees.
Top bagels with pizza sauce.
Then finish topping with your favorite pizza toppings. I used some sauteed peppers and onions, diced turkey pepperoni, olives and mozzarella cheese.
Bake for 10-12 minutes or until cheese is bubbly and browned.