DIY pizza kit, the sequel. The light was terrible the day I shot this, so turned it into a quickie recipe.

I also needed a new sauce recipe. The old one is great, but well, it’s old. I figured I’d be better off just making a new recipe all together. You gotta have some variation now and then. Reinvent yourself, like Madonna! Only without the Kabbalah and pointy bra.

This sauce is slightly thicker, fragrant and slightly acidic with a hint of sweetness. It really sticks to the dough, which is exactly what you need to prevent your toppings from turning into pizza soup. That ain’t pretty. I incorporated some butter and that works magic on the flavor and crust! A good sauce really forms the foundation of every good pizza.

Ingredients:

small onion
2 garlic cloves
4 tbsp tomato paste
3 ripe tomatoes
1 tbsp oregano
1 tbsp basil
1/2 tsp salt
1 tsp sugar
1/8 tsp pepper
2 tbsp butter
1 tbsp oil


Directions:

Finely mince the onion and grate the garlic. I’m in love with my nifty orange Mircoplane. How did I live without this?

This is what I do when I’m in a hurry: I use my vegetable peeler to peel the tomatoes. Only works when they’re firm. Otherwise you’ll want to do the water-bath thing.
 

Sautee the onions in a tbsp oil, add the garlic and tomatoes paste and cook for another minute. This will sweeten the tomato paste a little.

Add the chopped tomatoes, seasonings, salt, sugar and pepper and simmer the sauce over low heat for about 5 minutes.

Cut up the butter, add it to the sauce and stir until the butter has melted. That’s it. You’re done.

You can use your blender or immersion blender to homogenize the sauce if you like. I didn’t. It was perfect as is.