I love pizza!  My two favorites are Margarita with lots of fresh basil and the old standby, pepperoni.  I’ve worked on making them at home, since I didn’t get the coveted (but very large pizza oven) I have had a difficult time getting what I want from my home oven but I’ve finally come close by using a large cast iron skillet instead of a pizza stone.  Today is the sauce – for the pepperoni I use a thicker tomato paste sauce and I usually don’t put sauce on the Margarita, but a friend mentioned he likes a light sauce on his Margarita so I worked on this one:

Light Pizza Sauce

Procedure

1   Boil about 2 quarts water.  Blanch the tomatoes, then remove the skins.

2   In the bowl of a food processor add the garlic, basil, oregano and tomatoes and pulse briefly for a slightly chunky sauce or until smooth if you prefer a smooth consistency (the picture is the chunky style).  Place a large non-stick frying pan on the heat and pour in enough to just cover the bottom – about 3 times around the pan.  Add the tomato mixture and tomato paste. Season the sauce with salt and pepper and bring to a boil.

3   Turn the heat down to low and simmer for 5-10 minutes to concentrate the flavors and get the right spreading consistency.

Servings: 16

Yield: 2 cups