So, it’s Wednesday and I’m trying something different with my posting schedule. On Wednesdays, I’m going to post “whatever”. That could be a recipe (like this week), something interesting I’ve seen while travelling or anything else. With any luck they’ll be informative and entertaining.
On to this week… Marvel at my lack of recipe writing experience! Be astonished by my mix of imperial and metric measurements!
I developed this pizza sauce recipe after trying several others. All of those didn’t quite capture the taste and texture I was going for. If you like fennel seed (ie. licorice flavour) you’ll love the taste. If you don’t like that flavour then leave out the fennel seed! I’m pretty sure it’ll still be great.
Also, I prefer oregano for pizza sauce and basil for pasta sauce. If you’re the other way around swap ‘em, I won’t tell anyone.
You’ve also gotta have something to put the sauce on. I’ve tried several pizza dough recipes over the years but this one has been my go-to recipe for the last couple years.
Jay's Pizza Sauce
A rich pizza sauce with onion, garlic, and fennel.
1tablespoonmaple syrup(or other sweetener of your choice)
Cut up your onions and start frying them in a little water (see notes below).
Mince your garlic and add to the onions. Add a little more water, if necessary, to keep it from sticking.
Add fennel seeds to onion and garlic.
When the onions start to turn translucent and most of your water has been absorbed/evaporated, add the balsamic vinegar.
Continue cooking until slightly carmelized.
Add onion mixture to the can of tomatoes in a blender. Blend.
Transfer the mixture to a medium-sized pot and heat on low to medium.
Add the oregano, tomato paste, salt, pepper and maple syrup. Stir.
Continue to stir occasionally. Once it starts to bubble/steam a little reduce the heat.
It’s ready to go -- top your pizza(s), bake and enjoy!
1. I use a ceramic, non-stick frying pan and so avoid using oil to fry the onions and garlic. I use a little water to keep them from sticking.
2. This recipe makes a lot of sauce, maybe enough for 8 pizzas. The dough recipe I reference makes 2 pies so you'll get about 4 uses out of the sauce (depending on how much you like). Freeze the leftover sauce in small amounts to thaw when needed.