Rich & Red Pizza Sauce

Here's a quick and awesome pizza sauce that goes wonderfully on top of the Vegan Pizza Dough from my earlier post.

2 Tbsp. Light Olive Oil
1 Tbsp. minced garlic
4-5 fresh basil leaaves, torn
2 sprigs fresh rosemary, leaves only (remove the leaves from the twigs)
1 Tbsp. fresh oregano
1 Tbsp. fresh thyme
1 6 oz. can organic tomato paste
6 oz. (use the can) water
sea salt (optional) to taste
2 Tbsp. red wine (optional)
crushed dried red chile pepper (optional) to taste

Heat the olive oil in a small saute pan over medium heat. Add the garlic and herbs and saute until the garlic is translucent and the herbs are wilted and slightly crunchy around the edges. (Go get fresh herbs. I see you reaching for the spice rack. I'm gonna reach out of this monitor and slap your hand away. Take your lazy butt to the store and get the real thing. It makes a 1000% difference. [aside: to the 0.002% of you who are about to write to me about the splendors of your spice garden and growing your own organic herbs, I'm not talking to you.])

Add the tomato paste and slowly stir in the water. Reduce the heat to medium-low. Add the salt, wine and pepper if desired and continue cooking for 2-3 minutes. Remove from heat and let cool to room temperature. (It works out great if you start this while the pizza dough is on its last stage of rising).

This makes enough sauce for the 16" super pizza. I just scrape it all out of the saute pan and onto the dough then spread it out with the back of the wooden spoon that I used to stir it.

Article on vegan cheese results coming up soon...