I was in the process of making some personal pizzas when I realized we had no more pasta sauce! I scrapped this recipe together, and it was very good! I altered it slightly. I used half a chopped onion, and sautéed it in 1.5 Tbs of olive oil until it was more than translucent, almost caramelized. I then added 3, chopped roma tomatoes. I had no tomato puree, so I went ahead and sautéed the fresh tomatoes until it was fairly broken down. I added Italian seasoning, basil, thyme, bay leaf bits, pepper flakes, cayenne pepper, and a generous amount of garlic powder. After all that, I did find it was missing something. I took a cue from MRSMLINE and instead of adding chicken stock and waiting for it to reduce, I added a tsp or half a tablespoon of Better than Bouillon (chicken). It turned out very tasty for the pizza, but it was especially good the following day. I could see myself making this tomato sauce for an entire pasta meal. It is definitely worth trying. It's a great base for adjusting to your personal preferences.
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I was in the process of making some personal pizzas when I realized we had no more pasta...