Not Quite a Blog

To go with my dough recipe -- which I believe is close to perfect -- comes this sauce recipe. It's a combination of a fast-cooked red sauce and the uber-raw red sauce of Peter Reinhart. It's great when the sauce is reduced to where it just starts to stand on the spoon. Cooking it down slightly allows the flavors to blend and mellow a bit while removing some of the water from the tomatoes.

Joe's Pizza Sauce

(makes plenty of sauce for 3 14" thin pies.)

Ingredients:

• 2 Tbsp. olive oil
• 4 cloves garlic, minced
• 1 28oz can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• a pinch of sugar
• 1 tbsp red wine vinegar or balsamic vinegar
• salt and black pepper to taste

Directions:

1. Heat oil and garlic on medium heat in saucepan.
2. When garlic starts to sizzle, add tomatoes.
3. Simmer, uncovered, until sauce is thick enough to mound or "stand" on the sauce spoon, about 15-20 minutes.
4. Add basil, oregano, sugar and vinegar. Season to taste.
5. Let cool at room temp and then refrigerate.