Pizza Sauce
This recipe has been in my family for generations. It’s great on pizza, but it is also great for pasta or for dipping. One of the great things about sauce is it is very versatile. If you’re like me, and are allergic to really weird things, this recipe is surprisingly easy to alter without sacrificing on taste.
Ingredients:
1. One 16 oz. can tomato sauce (if you’re allergic to tomato, I will be posting other recipes for pizza and pasta that don’t include tomatoes shortly.)
2. One onion, diced (good substitutes: shallots, Bell peppers, egg plant)
3. Two cloves garlic, chopped (good substitutes: olives, allspice, mushrooms, or you can just skip it)
4. 1/4 cup of wine, any kind (if you are allergic to grapes, or can’t tolerate sulfates, you can skip this altogether, or use Olive juice).
5. 1 tsp of oregano (if allergic, rosemary, thyme, basil, parsley, or Bay leaf are good substitutions.)
6. 1 and 1/2 tsp’s parsley (if allergic, rosemary, thyme, basil, oregano, or Bay leaf are good substitutions.)
7. 1 and 1/2 tsp’s basil (if allergic, rosemary, thyme, parsley, oregano, or Bay leaf are good substitutions.)
8. 3 Tbsp olive oil (you can use vegetable, canola, or other oil of your choice if allergic)
Directions:
1. Coat the bottom of your pot with olive oil, and turn the burner to medium high.
2. Add the onions, stirring constantly until the onions appear translucent.
3. Add the garlic, and stir with the onions until it turns a golden brown.
4. Add the sauce, wine, and spices.
5. Turn the burner too low, and place the cover partially over the pot. You want it to be mostly covered, but leave just a little space for the wine to evaporate. Be sure to stir it every once in a while, or it will burn.
6. Simmer for at least an hour, but it’s best if it simmers all day.
7. Serve this sauce on your favorite pizza, serve over pasta or veggies (this stuff tastes awesome on spaghetti squash), or eat it however you want.
You're Allergic to What? 