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Pizza Sauce

3 lbs ripe tomatoes
3 oz. tomato paste
1 to 2 cloves garlic
1/4 to 1/2 cup minced onion (optional)
2 to 3 tablespoons extra virgin olive oil
sugar (optional)
fresh Oregano
fresh Thyme
fresh marjoram
salt
pepper

Place tomatoes into boiling water until skin loosens Remove skin,
core, cut in half, remove seeds, dice. Mince garlic Put oil into
large skillet and heat to medium-hot. Add tomatoes, tomato paste,
onion, and garlic Adjust heat to bring mixture to a good simmer.
Cook down, stirring constantly, at least 20 minutes, until thickened.
Turn off heat. Add sugar (I like 2 tablespoons, depending on how
sweet the tomatoes are to begin with) and spices (I like approx.
1 tablespoon oregano and a teaspoon or so thyme, dash of marjoram;
exact measures depend on your preferences and strength of spices).
If using dried spices 1 teaspoon oregano, 1/4 to 1/2 teaspoon thyme.
Add salt and pepper if you wish. Let slowly cool, stir occasionally
to fully incorporate spice flavors. If you find you didn't put
enough garlic in, throw in garlic powder. Need more onion? Onion
powder!

I keep coming back to the following toppings: whole milk (not skim)
mozzarella black olive halves jalapeno pepper slices, good old
pepperoni, slightly thick...not those wimpy Hormel slices. Now, if
only I could find a good pepperoni...(hate limp pizza syndrome?
Spread the pepperoni out on some napkins and microwave for about
30 seconds on high to drive off some of the excess oil before
building your pizza)

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1 of 5 people found the following review helpful:
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Nice sauce, September 3, 2004 - 04:35 PM
Reviewer: Jen from Worcester, MA
I really like this sauce. Although it took a bit of time to boil/peel/deseed the tomatoes, it is worth the effort. I was not able to keep the cooking temperature at med-hot because of the splatters (ouch!) so I just cooked it a little longer than the 20 minutes to get the right thickness.

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