Not-A-Main

Pizza Sauce

I have multiple pizza sauce recipes.

This recipe makes 4 cups of sauce, which can be used for ~3 pizzas depending on size. It freezes well.

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.

Source: Mom's pizza cookbook

An alternative pizza sauce recipe, less spiced.

Ingredients	Step
head of garlic	Roast by rubbing with olive oil, sprinkling with salt, then wrapping in aluminum foil and baking at 400 degrees for about 30 minutes.
2 T. olive oil 2 twigs fresh oregano ¼ white onion, finely minced ¼ yellow onion, finely minced 2-3 squished roasted garlic cloves up to 1 T of combined salt, black pepper, red pepper	Cook in a saucepan over medium-high heat until onions are translucent.
28 oz. can peeled San Marzano tomatoes (avoid tomatoes packed with calcium chloride)	Add to saucepan. Stir intermittently until sauce develops a deep red color.

The food processor motor gets hot, but it's the right way to make this recipe....

Lime can substitute for lemons if needed, but lemon is better. This is a lemon-forward hummus.

Ingredients	Step
¼ c. tahini juice of 1 lemon (¼ c.)	Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds.
2 T. olive oil ½ t. cumin ¼ t. garlic powder	Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended.
1½ 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. (We're going by halves so there is enough liquid to make a nice smooth dip.)
water or aquafaba	Add until consistency is to taste, a tablespoon at a time followed by food processing.
~½ t. salt	Add to taste. Reduce if chickpeas are canned.

For the sesame-free version, I leave out tahini, rather than substituting it.

Ingredients	Step
¾ c. chickpeas (half a 15 oz. can) juice of 1 lemon (¼ c.) 2 T. olive oil ½ t. cumin ¼ t. garlic powder	Process for 60 seconds. Scrape. Process 30 seconds. Scrape. Process for another 30 seconds or until well blended.
¾ c. chickpeas (remainder of 15 oz. can)	Add. Process until thick and smooth.
water or aquafaba	Add until consistency is to taste, a tablespoon at a time followed by food processing.
~½ t. salt	Add to taste. Reduce if chickpeas are canned.

Source: inspiredtaste.net