Saucing a pizza
This is the sauce I used when I made homemade frozen pizza last week. Yes, I’ll probably post the parts and pieces to make a frozen pizza recipe, but mostly, I’m experimenting with a new recipe format/features for this blog. I’m hoping for feedback, either as comments here, or via email, Facebook, in person, whatever.
What do you think? Is this a useful format for recipes? Do you like to be able to scale the recipe for a different number of servings? How about the print format? It’s a fair bit more work to enter them this way, but if it’s worthwhile, I’d rather start now, before I have too many recipes up here that might need conversion.
Also, would folks like nutritional information? Again, I can do it, but is it worth the effort?
| Prep Time | 3 minutes |
| Cook Time | 70 minutes |
| Servings |
C
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- 2 15 oz cans Tomato Sauce (or pints of home-canned tomato sauce)
- 1 12 oz can Tomato Paste
- 4 1/2 tbsp Italian Seasoning
- 1 tbsp Dried Oregano
- 2 teas Fennel Seed ground (I use a coffee grinder)
- 1 teas Onion Powder
- 1.5 teas Garlic Powder
- 3/8 teas Salt
Ingredients
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- combine all ingredients in a large, heavy sauce pan (I use an enameled cast iron one). Mix well. Bring to a boil over medium-low heat, stirring constantly.
- Reduce heat to a simmer. Cover, and simmer for 1 hour, stirring occasionally.
- Use to make pizza, or whatever. Remaining sauce freezes well.
One batch prepares enough sauce for about 7 or 8 homemade frozen pizzas.
I tend to copy recipes onto index cards, so printable format doesn’t matter so much to me. This one would be hard to scale down; I might have to start making homemade frozen pizzas or else I could freeze this in single-pizza portions.
The sauce does freeze well on its own. I put around a 1/2 C or so on a 14″ pizza, so you could freeze it in 1/2 pint jelly jars to have a nice two-pizza portion…
I’d probably make the full recipe an freeze in small portions rather than scale the sauce recipe down much, just because of the mess it can make when you have a fairly thick tomato-based sauce simmering – even though it’s covered, when you remove the cover to stir, there’s always a giant bubble that bursts and splatters sauce all over the stove. If you’re going to have to clean it anyway, might as well get your mess’ worth.
That makes sense.