Pizza night is always fun! I believe that there are three very important parts to a perfect pizza. The Sauce, The Crust, The Cheese. Nothing is better than making your own sauce. The sage is very important for this recipe. It adds an important layer of flavor that makes this sauce so good. This sauce is good same day but tastes even better the next day.
Note: Recommend using dried herbs here because you will get a stronger flavor faster. If you have all day to stew the sauce, you can use fresh but you will not get a consistent taste.
1 (28 oz) can of crushed tomatoes
1/4 teaspoon black pepper
1 heaping teaspoon of dried oregano
1 heaping teaspoon of dried basil
1/2 teaspoon of thyme (rub in palm of hands before adding)
1/2 teaspoon of sage (rub in palm of hands before adding)
2 teaspoons of garlic (to your taste)
1/2 teaspoon of salt
pinch of sugar
1/8 teaspoon red pepper flakes (I am Indian)
- Mix all ingredients in a pot with a lid. Set on simmer with lid partially on (to let off steam but not let tomatoes splash all over kitchen) and let it slowly cook until you have a thick sauce.
If you don’t use all of it, freeze it.
This recipe will be enough for about 12 small pizzas (depending on how much you use on each pizza)