Ingredients
- • 2 teaspoons olive oil
- • 2 cloves garlic
- • 1/4 cup onion
- • 3-4 Roma tomatoes
- • 5 fresh basil leaves
- • 1/4 cup fresh oregano
- • a medium-sized sauce pan
- • a wire whisk
- • salt and pepper to taste
Preparation
Step 1
1. Start making pizza sauce using fresh ingredients by peeling and chopping ingredients. Peel and mince the garlic. Cut the onion into small pieces. Peel the Roma tomatoes.
2. Pour two teaspoons olive oil into a medium-sized sauce pan. Heat over medium about two minutes until the oil is hot. Add the minced garlic and finely chopped onions. Cook about two minutes, until the garlic and onion are soft. Stir often with the wire whisk.
3. Add the tomatoes. You can chop the tomatoes roughly before adding them to the sauce pan or you can add them whole. I usually add them whole so as not to lose any of the juice from the tomatoes before cooking them. Use the wire whisk to smash the tomatoes in the pan.
4. Cook, stirring and smashing the tomatoes often, for five to ten minutes. The tomatoes will become softer as they cook, making it easier to smash them. You can add salt and pepper at this point, if you desire.
5. The tomatoes, onion, and garlic should have a sauce-like consistency by this point. You can leave some chunks if you desire, or cook slightly longer to ensure a more even consistency. Use your hands to tear the basil and oregano into pieces and add the pieces to the sauce. The pieces of basil and oregano should be about 1/4 inch by 1/4 inch or so.
6. Cook between three and five minutes longer, stirring often. Remove the pan from heat. Allow the sauce to cool slightly before adding to the pizza crust dough.