This recipe makes 4 cups of sauce, which can be used for ~3 pizzas depending on size. It freezes well.
A less-spiced sauce is this alternative.
| Ingredients | Step |
|---|---|
| 28 oz. crushed tomato 6 oz. tomato paste 1 t. sugar (increase for deep dish) 1 t. black pepper (decrease for deep dish) 1/4 t. cayenne (decrease for deep dish) 1/2 t. garlic powder 2 t. basil (6 t. if fresh) 1 t. oregano (2 t. if fresh) 1/4 t. fennel |
Combine. |
| salt | To taste. |
The food processor motor gets hot, but it's the right way to make this recipe....
For the sesame-free version, I leave out tahini, rather than substituting it. Lime can substitute for lemons if needed, but lemon is better.
| Ingredients | Step |
|---|---|
| 1/4 c. tahini juice of 1 lemon (1/4 c.) |
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds. |
| 2 T. olive oil 1/4 t. garlic powder 1/2 t. cumin |
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended. |
| 1.5 c. chickpeas (15 oz. can) | Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. |
| water or aquafaba | Add until consistency is to taste, a tablespoon at a time followed by food processing. |
| ~1/2 t. salt | Add to taste. |