What is a good recipe for Italian Pizza Sauce that is good for pasta?
We have pizza once a week and this is the recipe that we always use. Being marinara, it is a little sweeter than your normal pizza sauce, so you can use less of the sugar, if you wish, but do not do away with it entirely. It helps to cut the acidity in the tomatoes. MARINARA SAUCE:Makes: about 3 cups 2 T. olive oil 2 garlic cloves, minced 1 28 oz. can tomato puree 1 T. sugar 1 T. minced fresh parsley 1 t. oregano 1 t. basil 1 t. salt 1/4 t. pepper (If possible, use fresh herbs, it makes a big difference unless you simmer this for hours. You can just make this up and put it right on the pizza dough.) Now, pay attention, this is very easy and quick !! In a 3-quart saucepan, heat olive oil and saute’ garlic until golden brown. Add remaining ingredients and simmer for 15 minutes, partially covered to prevent splattering. You are done !! (You may refrigerate this for 2 weeks or freeze up to 6 months. I have doubled this recipe and then froze three-2 cup portions, taking out one per 12″ pizz
