My ex-husband was obsessed with pizza. He is a native Chicagoan, and I think we sampled every variation in that city. He also experimented with recipes for making pizza at home. This is his favorite sauce recipe.
(16 oz) can plum tomatoes, drained
(You'll never find a 16 oz can, so I usually get the fat double-sized can and
roughly double everything else on the list. You can tweak to taste in the final
mix, adding bits of sugar or salt and red chiles as needed)
tablespoons tomato paste
teaspoons snipped basil or ½ teaspoon dried basil
teaspoons snipped oregano or ½ teaspoon dried oregano
teaspoon crushed dried red chiles (the pepper they give you in restaurants
to put on pizza)
In a food processor fitted with a metal blade (I've used a blender and it's just fine), combine tomatoes, tomato paste, basil, oregano, sugar, chiles and salt. Process 10 seconds. Sauce can be stored up to 5 days in refrigerator or up to 4 months in freezer. Stir well before serving. Makes 1 1/8 cups. ___________________ For cheese, I use primarily mozzarella, but sprinkle in Monterey Jack cheese to be about 1/5 of the topping and add a sprinkle of Parmesan on the top for a little extra flavor and color. You can sprinkle the done pizzas with oregano and/or basil as they come out of the oven. Looks classy and adds a touch of new flavor. When you pull pizzas out of the oven, be sure to place them on a wire rack so air circulates underneath before you move them for cutting. Otherwise the steam will start making the crust squishy.