Requires a bit of labour, but so worth it. You’ll never buy pizza sauce again!
- 2 28 ounce cans of crushed tomatoes
- 1/4 cup extra virgin olive oil
- 12 cloves of garlic
- Small pinch of red pepper flakes
- Pinch of salt
- Large sprig of fresh basil
- 2 tablespoons dried oregano
- 1/4 cup red win vinegar (or just a splash)
- Peel your garlic cloves and cut the ends/roots off, but don’t crush your garlic. Take a sharp knife and shave the garlic clove so you have fine slivers. Admittedly, this is the worst part of the recipe and takes the most effort. Your back and hands will feel it.
- In your largest skillet, begin to heat your olive oil. Add the shaved garlic into the oil and let it slowly diffuse into the oil – do not let it brown or burn.
- Add the red pepper flakes and a pinch of salt into the oil. As soon as it begins to sizzle, add your crushed tomatoes into the pan and mix together.
- Sprinkle the dried oregano on top of the tomatoes and place the fresh sprig of basil on the surface. As the tomatoes begin to heat and bubble, let the oregano absorb the moisture and the basil to wilt.
- Allow the sauce to simmer for 2-3 hours on low/medium low, stirring occasionally. The tomatoes will darken and the sauce will thicken slightly.
- Add a pinch of salt and the splash of apple cider vinegar to the sauce and stir. Simmer for a few more minutes before removing from the heat. Let cool and then remove the sprigs of basil.
- Pour the sauce into a tall vessel and stick blend until it’s the consistency of classic pizza sauce (your choice here on how smooth you want it!) Alternatively, you can use a blender and pulse or use a fork and crush the tomatoes until smoother.
- Makes enough sauce for around 4 medium sized pizzas or freeze it and save for later!