pizza sauce

By Jody

Ingredients

• Makes 3 cups
• 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 3 tablespoon finely minced fresh basil or oregano; or 1 1/2 tablespoons dried basil or oregano
• 2 (15-ounce each) cans unseasoned organic tomato sauce
• 1/2 cup water – Optional
• 1/2 teaspoon freshly ground black pepper
• 1 carrot, peeled and halved

Preparation

Step 1

In a large (4-quart) saucepan, heat the oil over low heat. Cook the garlic until tender, about 2 minutes (do not brown). Add the oregano and stir to release the flavor, about 2 minutes. Pour in the sauce (and water if needed); add the pepper and stir until blended. Submerge the carrot in the sauce and bring to a simmer or medium heat. Partially cover the saucepan and continue simmering over low heat for 30 minutes, until thickened, stirring occasionally. A good way to check if the sauce is thick enough for pizza, is to place a tablespoon of sauce on a flat white plate for 2 to 3 minutes. Water should not separate from the edge of the sauce more than 1/8-inch. If it does, just simmer awhile longer and recheck it. Remove the carrot (discard) and stir in the sugar. Use immediately or pack into containers and refrigerate for a few days, or freeze for up to 6 months. - See more at: http://www.italiangirlcooks.com/pizza-sauce-two-kinds-basil-and-marinara/#sthash.H7Z6LR8o.dpuf