So isn’t any decent tomato sauce a good pizza sauce? I guess that’s a matter of opinion but over the years I’ve come to appreciate the simple perfection of this recipe. I like pizza sauce that has a full, yet just slightly sweet tomato taste, has plenty of garlic, is a little spicey and includes the complimentary herb flavours of oregano and ground fennel seed. To me that is the perfect flavour combination for almost anything you can put on top of a pizza. I rarely add fresh tomato to the top of pizza, preferring instead to add diced tomatoes near the end of the cooking time of the sauce to add a bit of a chunky texture.
During the height of the summer tomato season, this is a great sauce to make from vine fresh, brilliant red tomatoes but at this time of year, I rely on a good quality canned diced tomato to create this terrific sauce and it still turns out excellent.
In a heavy bottom pot heat over medium heat
3 tbsp olive opil
6 cloves minced garlic
1 32 oz can diced tomatoes (remove one cup without juice for the end)
1 19 ounce can plain tomato sauce
1/4 tsp crushed chili flakes (more or less to taste)
2 tbsp molasses
2 tbsp brown sugar
2 tsp ground fennel seed
2 tbsp dry oregano
salt and pepper to taste
Simmer over low heat for about half an hour before tossing in the remaining diced tomatoes and simmering for another few minutes.