"Many people don't realize how easy it is to make your own [sauce] and how good it is. Resist the urge to use too much; the sauce should just kiss the dough."
- Peter Reinhart
Source: adapted from Better Homes & Gardens magazine, February 2012
1 28-oz. can crushed tomatoes*
1 1/2 t. red wine vinegar
1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)
1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)
1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)
1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)
1/4 t. ground black pepper
1/4 to 1/2 t. salt
1/4 to 1/2 c. water
In a medium bowl whisk together all ingredients except salt and water. Taste sauce and whisk in 1/4 c. water and enough salt to taste. If necessary, add more water to thin. (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza. It should easily spread over the dough.") Taste again and adjust the salt, if needed.
Makes 3 cups
*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love. They all work well. This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."
*My note: I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later. I also did not need to add the extra water.
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