Pizza / Sauces & Marinades

Marinara sauce

And so begins the age old debate: Is is gravy or is it sauce?

Continuing with my pizza theme, seeing as how I did the pizza dough last week, we’re one to step to in the “Make Your Own Homemade Pizza” series: the sauce. Or gravy. Or whatever.

3 garlic cloves, minced
2 tbsp. olive oil, divided
1 can tomato paste
1 can crushed tomatoes
1/4 cup capers
3 tbsp. balsamic vinegar
1 tbsp. butter
1 bunch fresh parsley, minced
1 bunch fresh oregano, minced
1 bunch fresh basil, minced
1 tbsp. grated parmesan

Heat olive oil in a large dutch oven over medium, then add garlic and lightly brown it in the oil. Once you see some color, add the tomato paste and mix together and let cook for a few minutes before adding the crushed tomatoes.

It’s up to you for the rest of this. I usually add an ingredient and let it cook in for about 5 minutes, then add the next one. When it’s all said and done, I let it simmer on low for about 30 minutes.

Goes great with pizza, appetizers or pasta.


3 thoughts on “Marinara sauce

  1. Pingback: Margherita pizza | The Food Chain

  2. Pingback: Vegetable lasagna roll with toasted pine nuts | The Food Chain

  3. Pingback: Hawaiian pizza with goat cheese « thefoodchain

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