While reading through the cookbook No Excuses Detox, I decided to make a double batch of Megan Gilmore’s Pizza Sauce.
If you are like me, commercial pizza sauce is an odd thing. It’s thick in an unnatural way. This has a great flavor, perfect texture and you could also use it as a marinara sauce. My recipe below is doubled from the book, I used half for pizza, half for a casserole. Less than an hour of cooking, and the house smelled fantastic.
Pizza Sauce (As adapted from page 186)
- 2 Tbsp virgin coconut oil
- 1 large onion, peeled and diced
- 4 cloves garlic, minced
- 2 28-ounce cans unsalted tomatoes (with basil if you can find)
- 1 tsp fine sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- Black pepper, to taste
- 1 tsp balsamic vinegar
Heat a large pot over medium, add in coconut oil and onions. Saute for about 10 minutes, stirring often. Add in the garlic, cook for a minute more.
Meanwhile, puree the tomatoes in a mini food chopper or blender.
Add in tomatoes, salt, oregano, basil, vinegar and pepper. Bring sauce to a boil, turn down and let simmer for about 20 minutes, stirring often. You may need to have a lid on partway to avoid splattering.
Taste for salt.
Use as desired, or chill for later use. (Keeps for 4 days in refrigerator, 3 months in freezer)